Root Vegetable Soup with Sausage
1/2 pound bulk Italian sausage
1 medium butternut squash (about 3 pounds), peeled and cubed
4 large potatoes, peeled and cubed
3 large sweet potatoes, peeled and cubed
1 large rutabaga, peeled and cubed
1 pound fresh baby carrots
1 medium turnip, peeled and diced
10 cups water
2 cans (14-1/2 ounces each) vegetable broth
2 tablespoons sugar
1-1/2 teaspoons salt
1 teaspoon ground ginger
1/8 teaspoon pepper
1/4 cup heavy whipping cream
Crumble sausage into a stockpot. Cook over medium heat until no longer pink; drain.
Stir in the vegetables, water, broth, sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until vegetables are tender. Cool slightly.
In a blender, process soup in batches until smooth. Return to the pan; whisk in cream. Heat through (do not boil).
Yield: 20 servings (1 cup each)
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