ROOT VEGETABLE SOUP WITH SAUSAGE

Root Vegetable Soup with Sausage image

"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

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 20 servings (1 cup each).

Number Of Ingredients 14

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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

Steps:

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 : Calories 177 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 466mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges