Serve this filling soup from late summer through the winter when fresh winter squash comes to the market. Although acorn squash is listed, any winter squash—butternut, hubbard, acorn—can be used. Serve it with some coleslaw.
2 (2-pound) acorn squash
1/4 cup vegetable oil, divided
2 tablespoons unsalted butter
1 medium onion, diced
1 celery rib, diced
1 large carrot, diced
6 cups Chicken Stock or purchased low-sodium stock, divided
3 tablespoons pure maple syrup
2 tablespoons chopped fresh parsley
2 tablespoons bourbon
1 teaspoon dried sage
1/2 pound bulk American Breakfast Sausage, Turkey, Apple, and Sage Sausage, or purchased sausage
1 cup fresh corn kernels or frozen corn kernels
1/2 cup fresh peas or frozen peas
2/3 cup heavy cream
Salt and freshly ground black pepper to taste
1. Preheat the oven to 425°F, and line a baking pan with heavy-duty aluminum foil. Cut squash in half, and discard seeds. Rub cut surfaces with 2 tablespoons oil, and place cut side down in the pan. Bake squash for 35 to 45 minutes, or until very tender when pierced with a knife.
2. While squash bakes, heat butter in a 4-quart skillet over medium-high heat. Add onion, celery, and carrot. Cook, stirring frequently, for 3 minutes, or until onion is translucent. Stir in 4 cups stock, maple syrup, parsley, bourbon, and sage. Bring to a boil and simmer soup, partially covered, for 20 minutes, or until vegetables are tender.
3. While soup simmers, heat remaining oil in a skillet over medium-high heat. Crumble sausage into the skillet and cook, breaking up lumps with a fork, for 3 to 5 minutes, or until browned. Set aside.
4. Scrape squash from the shell, and puree with remaining stock in a food processor fitted with the steel blade or in a blender; this may have to be done in batches.
5. Add squash and sausage to soup, and simmer for 10 minutes. Add corn and peas, and simmer for 5 minutes. Season to taste with salt and pepper, and serve immediately.
Note: The soup can be made up to 2 days in advance and refrigerated, tightly covered. Reheat it over low heat, covered.