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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
  • Total Time
    Prep: 30 min. Cook: 45 min.
  • Makes
    20 servings (1 cup each)

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

  • 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).
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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Reviews

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Average Rating:
  • acandyce
    Jan 20, 2016

    Loved the soup made exactly as suggested but used hot sausage. No one could figure out the spices but they all loved it.

  • doneutah
    Nov 11, 2013

    I've made this soup many times and we love it. The quality of the sausage, even though its a small amount, lends a lot to the spice of the soup. It makes a large batch and freezes well.

  • itsmitherapy
    Oct 1, 2012

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

  • Em456
    Sep 17, 2011

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

  • wildflower6696
    Sep 15, 2011

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

  • jewellmrs
    Dec 16, 2010

    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.

  • Cynthia Camp
    Sep 19, 2009

    No comment left

  • juliebulie
    May 6, 2009

    No comment left

  • kstanlis
    Mar 30, 2009

    No comment left

  • jcjhg143
    Dec 19, 2008

    No comment left