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Root Vegetable Soup With Sausage

Chef.at.Home's picture
Ingredients
  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)
  Sugar 2 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Ground ginger 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Heavy whipping cream 1⁄4 Cup (4 tbs)
Directions

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.
Cool slightly.
In a blender, process soup in batches until smooth.
Return to the pan; whisk in cream.
Heat through (do not boil).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Vegetable
Interest: 
Healthy

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