Print Options

Back to Root Vegetable Soup with Sausage >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Root Vegetable Soup with Sausage

"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

20 ServingsPrep: 30 min. Cook: 45 min.

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

2 of 2

Root Vegetable Soup with Sausage (continued)

Directions (continued)

pan; whisk in cream. Heat through (do not boil). Yield: 20 servings
(1 cup each).

Nutrition 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.