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PdfIngredients:
1 butternut squash
3 carrots
1 onion
3 cloves garlic
Salt and pepper to taste
1 T. Olive oil
1 lb Italian sausage
½ t. gr. ginger
¼ t .allspice
1 bay leaf
Peel and chop veggies and put them in a bowl
Add cloves garlic, salt and pepper to taste
Toss with 1 T. Olive oil
Place in oven at 400 degrees for 20 minutes, stirring once
Cook Italian sausage and set aside.
Remove the vegetables from the oven and place in blender. Add 2 cups broth and puree until smooth
In large stock pot, pour the puree, 2 additional cups broth and the sausage
Season soup with cinnamon, ginger, allspice, bay leaf
Bring to boil and reduce the heat to low and simmer about 10 minutes.