Root Vegetable Soup With Sausage
|Bulk italian sausage||1⁄4 Pound|
|Butternut squash||1 Medium, peeled and cubed|
|Potatoes||4 Large, peeled and cubed|
|Sweet potatoes||3 Large, peeled and cubed|
|Rutabaga||1 Large, peeled and cubed|
|Fresh baby carrots||16 Ounce (1 Package)|
|Turnip||1 Medium, peeled and diced|
|Water||10 Cup (160 tbs)|
|Canned vegetable broth||29 Ounce (2 Cans, 14 1/2 Ounce Each)|
|Salt||1 1⁄2 Teaspoon|
|Ground ginger||1 Teaspoon|
|Heavy whipping cream||1⁄4 Cup (4 tbs)|
Crumble Italian sausage into a soup kettle.
Cook over medium heat until no longer pink; drain.
Stir in vegetables, water, vegetable broth, sugar and seasonings; bring to a boil.
Reduce the heat; cover and simmer for 35-40 minutes or until vegetables are tender.
In a blender, process soup in batches until smooth.
Return to the pan; whisk in cream.
Heat through (do not boil).