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Root Vegetable Soup with Sausage Recipe

Root Vegetable Soup with Sausage Recipe photo by Taste of Home

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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

This recipe is:

Diabetic Friendly

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Root Vegetable Soup with Sausage Recipe

Prep: 30 min. Cook: 45 min.

Yield: 20 Servings

30 45 75

Ingredients

1/2 pound bulk Johnsonville® Ground 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

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).

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

Originally published as Root Vegetable Soup with Sausage in Taste of Home October/November 2008, p49

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Reviews for Root Vegetable Soup with Sausage

Root Vegetable Soup with Sausage

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Reviewed on Oct. 01, 2012 by itsmitherapy

Served it as the first course at Christmas dinner, it was a huge hit. Sent everyone home with the leftovers

Reviewed on Sep. 17, 2011 by Em456

I didn't use turnip and I substituted Venison Sausage and it was fantastic. Made a double batch to share with neighbors and family.

Reviewed on Sep. 15, 2011 by wildflower6696

I felt that this soup could have used a few more spices. I felt it was a bit bland.

Reviewed on Dec. 16, 2010 by jewellmrs

Love this! I make this without the cream, pour it into small freezer bags & freeze it. Then I can pull out just a small portion when I need my own personal bowl of soup. I add the cream after it defrosts. This soup is thick & creamy & the sausage is just fun. A luxury. A comfort food.