1 Acorn Squash
2 links of apple sausage
1/2 teaspoon of sage/ or 2 or 3 leaves fresh
32 oz Chicken broth
Heavy Cream or Crème fresh or evaporated milk (all optional) 1/4 cup
Salt and pepper to taste
Parmigiana cheese to taste (optional)
Slice acorn squash in half and add oil and Salt and pepper. place on baking sheet and bake at 350 until tender for 1/2 hour to 45 minutes.
When cooling chop sausage to 1/2 inch slices and chop shallots and sauté until cooked (all warmed up If precooked sausage) and shallots are tender and translucent.
Add sage and chicken broth to pot.
Scoop out squash with spoon and add to soup mixture.
Let cook to simmer for 20 minutes then puree soup and taste for salt and pepper. Then add Cream if you wish. Pulse to mix in cream. Simmer for 5 more minutes and you can serve with cheese if you wish.