Roasted Acorn Squash Soup
This entire German-inspired soup is made in the oven. Acorn squash, bratwurst, and sauerkraut are roasted with beer and brown sugar. The cooked squash is then blended with broth and mustard, and poured back into the same dish to bake until thick.
Ingredients
- 3 small acorn squash ~4 lbs total
- ~22 oz sauerkraut rinsed & drained
- 7-8 uncooked beer brats
- 3/4 tsp sea salt
- 1 1/4 tsp black pepper divided
- 1/4 cup + 2 Tbsp light brown sugar packed
- 18 oz Oktoberfest beer one and a half 12-oz bottles
- 1 1/2 Tbsp hot mustard like Löwensenf or a spicy brown mustard
- 6 cups low-sodium chicken broth 48-oz
Instructions
- Preheat oven to 400°F.
- Halve and seed acorn squash, placing cut-side up in 9x13 baking dish.
- Spread sauerkraut around squash, top with bite-sized brat pieces.
- Sprinkle salt, pepper, and brown sugar over dish.
- Pour beer over sauerkraut and sausage.
- Roast 40-60 minutes until squash is tender.
- Scrape squash flesh into blender with mustard, pepper, and half the chicken broth.
- Puree until smooth, return to baking dish with sausage and sauerkraut.
- Add remaining broth, stir to combine.
- Bake 40-50 minutes until thick and bubbly.
Notes
Use spicy brown mustard for best flavor. Oktoberfest beer recommended.