Root Vegetable Soup with Sausage |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 20 |
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I had a similar soup at a restaurant and re-created it at home. To my surprise, it came out even better than the original! This soup actually won top honors in our town's annual cook-off. Donna Class, Keyser, West Virginia Ingredients:
1/2 pound johnsonville® mild ground 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 |
Directions:
1. Crumble sausage into a stockpot. Cook over medium heat until no longer pink; drain.
2. 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.
3. 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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