Butternut squash, corn and sausage soup
By Bob and Danita Sulick of Mulberry Street
In a dutch oven, brown sausage in olive oil. Add onions, carrots, and celery cook for 8 minutes until onion is translucent.
Add squash and corn. Cook 5 minutes.
Cover with chicken stock. Be sure you more than cover it. Add bay leaf and thme sprigs.
Add crushed tomato. Bring soup to a boil. Turn down heat to simmer for about 20 minutes. Add salt and pepper to taste.