Author: Maureen

Old World Butternut Squash Soup is a delightful medley of orange veggies and sweet/savory flavors. Super healthy for you. Make this soup vegetarian — or not. Either way it’s delicious on a blustery winter day with some hot-out-of-the-oven whole grain bread or a scone and a leafy green salad.

A perfect winter meal:

Old World Butternut Squash Soup

INGREDIENTS

• 1 large onion, diced
• 3 celery stalks, chopped
• 2 fat carrots, diced
• 6 large cloves garlic, chopped finely
• 1 T olive oil
• 4 Italian sausages
• 2 to 3 boxes organic chicken or vegetable broth (I use the 32 oz. boxes)
• 1 rutabaga, diced small
• 2 cups cabbage, shredded
• 2# butternut squash peeled & cubed
• 1 or 2 large tart apples, cut into chunks (leave the peel on)
• Salt, pepper
• 2 bay leaves
• 1T Herbs de Provence
• 1 t. thyme leaves
• 1 t. rosemary leaves

PREPARATION

1. Cut/Chop/Dice all the veggies so everything is ready to cook
2. Remove sausage meat from casings and cook in a frying pan until done, crumbling it as it cooks. Set aside
3. In a large soup pot, heat the olive oil and saute the onion, celery and garlic
4. Add the cooked sausage, broth, carrots, rutabaga, cabbage, squash, apple and herbs
5. Add a little salt to taste and adjust the amount of broth to your liking
6. Simmer for two hours or so, until everything is very tender or cook in slow cooker for 4 hours.
7. Adjust the salt to your liking and add lots of fresh ground black pepper
8. Enjoy with a healthy green salad and maybe a scone or slice of whole grain bread