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Finally feeling like Fall? Now it's time to put away all those cold foods and start making some down home comfort food! This is my sausage soup that I have been making for years, and everyone loves it. It's hearty, warm and cozy! :)
*For the chopped veggies, I use a mini food processor.
Sorry about that! 1/2 cup of Orzo pasta. If this thickens your broth too much to your liking, add extra water and simmer.
Brown sausage and onion in skillet, drain and set aside.
While sausage is cooking, place cubed squash in an extra-large pot and cover with water. Bring to a boil and then simmer until tender, about 20 minutes. Drain about half the water, leaving 2-3 cups of liquid in the pot with the squash. You can save the drained liquid and use as a vegetable broth for another recipe later.
Using a potato masher, or a hand-puree device, lightly mash the squash cubes. Do not completely puree. Add in butter, milk, spices, and sausage/onions. Bring to a boil then simmer for 20 minutes, stirring often so it doesn't stick.
Source: I ate a similar soup at a fall festival and recreated it in my kitchen!
By Susabelle from Longmont, CO
I am on a sodium restricted diet, but I refuse to give up foods I like, such as Italian sausage. I work them into my daily amount of sodium allowed, as with this soup.
Cut sausage diagonally into 1 inch pieces. Brown on both sides in skillet; drain off fat. Place broth in saucepan.
Brown sausage, onion, green pepper and celery. Drain any fat. Pour chicken broth, and vegetables into a soup pot and spoon in browned sausage and vegetables. Add additional water if needed to increase liquid level.