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!
Xoxo,
Colleen
Ingredients:
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)
olive oil
salt
pepper
parsley for garnish
Directions:
– 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 😋
