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Root Vegetable Soup with Sausage

Total Time

Prep: 30 min. Cook: 45 min.

Makes

20 servings (1 cup each)

"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 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

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).

Nutrition Facts

1 cup: 177 calories, 3g fat (1g saturated fat), 9mg cholesterol, 466mg sodium, 35g carbohydrate (11g sugars, 6g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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