This soup is perfect on a snowy night! Plenty of hearty vegetables and spicy sausage all in delicious creamy broth. Serve with easy drop biscuits for a meal even picky eaters can’t deny.
| Cook time: 20 minutes | Serves: 4 to 6 |
Ingredients
- 1 tablespoon olive oil
- 1 lb. spicy Italian sausage
- 3 cloves garlic, minced
- 1 onion, diced
- 2 medium carrots, peeled and chopped
- 2 stalks of celery, chopped
- 1 small butternut squash, peeled and diced into 1 inch pieces
- 4 medium potatoes, diced (I leave the skin on)
- 1 tsp fresh Sage, optional
- 1 tsp fresh thyme, optional
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 5 cups chicken broth
- 1/4 cup heavy cream
Directions
- Heat olive oil in a large stockpot over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
- Stir in garlic, onion, carrots, celery, sage, thyme, and dried oregano. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
- Stir in chicken broth and bring to a boil. Add butternut squash and potatoes, simmer on medium high heat until tender, about 10-12 minutes.
- Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
Enjoy!
Delicious Simplicities 