Right around the time deer season opens up, my garden starts throwing out piles of winter squash. Just like their summer brethren, the cucumber and zucchini, they start off sparse, a few here and there then suddenly—excess and abundance. As I write this, I have a pile of squash on my dinner table. They've overrun the countertop and have upgraded themselves from squash to decorative gourds.

Luckily, winter squash pairs perfectly with venison. The slightly sweet, chestnut richness of winter squash pairs well with the lean earthiness of venison (and just about any wild game). They also complement the changing season, transitioning from cool summer preparations of fish and grilled veggies to hearty meals and red meat. This warm, rich soup is a welcome change of pace for early autumn evenings and crispy mornings.

I smoked the squash in a Camp Chef Pellet Grill to add some smoky flavor and made a simple, four-ingredient sausage with homemade chili powder to top off the soup. The sausage adds some depth, heat, and a bit of fat. The leftover sausage is great with some eggs, and if you case and smoke it, will stand on its own. I used kabocha, uchiki kuri, and black futsu squash for this soup because those are the varieties I have in the garden, but you can use any winter squash you like.