10.11.17 Butternut squash, corn and sausage soup - WFSB 3 Connecticut

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10.11.17 Butternut squash, corn and sausage soup

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Butternut squash, corn and sausage soup

By Bob and Danita Sulick of Mulberry Street

Ingredients

  • 4 tablespoons olive oil
  • 1pound of sweet sausage crumbled
  • 1 medium onion small dice
  • 1 carrot diced should be about 1 cup
  • 2 celery stalks small diced also about 1 cup
  • 3 cups buternut squash small diced
  • 4 ears of corn cut the corn off the cob
  • 2 1/2 quarts of chicken stock
  • 1 28 can whole tomates crushed
  • 1 bay leaf
  • 4 thyme sprigs
  • 1 tablespoon rosemary chopped
  • kosher salt and pepper to taste

Directions

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.