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Root Vegetable Soup with Sausage Recipe

  • 75minutes

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Source: www.tasteofhome.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1/4 pound bulk Italian sausage

  2. 1 medium butternut squash (about 3 pounds), peeled and cubed

  3. 4 large potatoes, peeled and cubed

  4. 3 large sweet potatoes, peeled and cubed

  5. 1 large rutabaga, peeled and cubed

  6. 1 pound fresh baby carrots

  7. 1 medium turnip, peeled and diced

  8. 10 cups water

  9. 2 cans (14-1/2 ounces each ) vegetable broth

  10. 2 tablespoons sugar

  11. 1-1/2 teaspoons salt

  12. 1 teaspoon ground ginger

  13. 1/8 teaspoon pepper

  14. 1/4 cup heavy whipping cream

Instructions Jump to Ingredients ↑

  1. 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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