As soon as the leaves started to turn I remember getting excited for creamy butternut squash soup. I had to beg my mom for the recipe and now the tradition continues each fall for my family. Hopefully you love it and can share it with yours as well!
1 butternut squash
3-4 sweet potatoes
4-5 russet potatoes (medium)
1 red onion
1 tsp. sage
1 tsp. rosemary
7 cups of chicken broth
1/2 tsp. garlic
1 package of ground sausage (maple sausage gives an added sweet flavor and tastes amazing)
parsley for garnish
– Preheat the oven to 450
– Peel and cut butternut squash, sweet potatoes, russet potatoes, and red onion.
-Spread evenly on large cookie sheet.
– Lightly drizzle with olive oil, add sage and rosemary. Sprinkle desired amount of salt and pepper. Make sure everything is coated evenly.
-Roast veggies in oven uncovered for about 1 hr (checking on them around 45 min to see if tender)
-Boil chicken broth and set aside
-In a large stock pot brown sausage and drain.
-Once veggies are tender let cool. Then place in blender with chicken broth and garlic. (May need to do this a few times depending on size of blender) and blend together until desired texture.
-Pour into pot with sausage,and mix together until warm, add more chicken broth if you want a thinner consistency.
-Serve and enjoy! Sprinkle with parsley to add a little color 😋