Yield: 12 servings (1-1/3 cups each)

Ingredients

1/4 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 package (16 ounces) fresh baby carrots

1 medium turnip, peeled and diced

10 cups water

2 cans (14-1/2 ounces each) vegetable broth

2 tbsp sugar

1-1/2 tsp salt

1 tsp ground ginger

1/8 tsp pepper

1/4 cup heavy whipping cream

Instructions

  1. Crumble sausage into a large kettle. Cook over medium heat until no longer pink; drain.
  2. Stir in 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.
  3. In a blender, process soup in batches until smooth. Return to the pan; whick in cream. Heat through (do not boil).