- until squash is tender.
- Remove soup from heat; cool slightly. Process in batches in a blender
- until smooth. Return to pot. Add beans, tomatoes, salt, pepper,
- sausage mixture and remaining corn; heat through. If desired,
- drizzle servings with cream and sprinkle with parsley. Yield: 12
- servings (4-1/2 quarts).
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutritional Facts: 1-1/2 cups (calculated without cream) equals 327 calories, 13 g fat (4 g saturated fat), 29 mg cholesterol, 937 mg sodium, 44 g carbohydrate, 11 g fiber, 13 g protein.