Root Vegetable Soup

I’ve been wanting to share this soup recipe with you all since I started this blog.  But, seeing as we were entering the summer months at the time, it just didn’t seem appropriate.  I made this soup a few weeks ago for a friend and now seemed like the perfect time to finally share the recipe because 1) I’m starting to feel the need to wear my down coat (i.e. its dropping into the 40’s); 2) I made a fun spider web pattern on top of the soup out of half and half, which seemed particularly fitting given we just celebrated Halloween; and 3) it would be a great soup to make for any of the upcoming holidays

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This soup really is something special.  I’ve been making it for several years now and Fall just doesn’t seem complete until we’ve shared this meal together.  It is warm and spicy, hearty and satisfying, and packs more root veggies into one pot than I’ve seen in any other soup recipe.  It is also easily adaptable to be vegan and/or dairy free, making it a diet friendly option for most anyone.

This soup easily serves 20 people, so you can make it for a large crowd or freeze part of it for later.  Other than all the chopping, it’s also an easy soup to prepare.  I suggest serving it along with a fall salad (may I suggest apples, walnuts and gorgonzola over lettuce) and some crusty bread.

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Root Vegetable Soup (adapted from Taste of Home)

Ingredients

1 lb turkey or pork Italian sausage, optional

1 medium butternut squash, peeled and cubed

4 large potatoes, peeled and cubed

3 large sweet potatoes, peeled an cubed

1 large rutabaga, peeled and cubed

5 large carrots, peeled and cubed

1 medium turnip, peeled and diced

5 cups water

10 cups chicken or vegetable broth

1-2 tsp salt to taste

1 tsp ground ginger

1/2 cup half and half or coconut milk

Directions

Crumble and brown sausage until no longer pink.  Set aside and drain of excess fat.  Stir in all the vegetables, water, broth and seasonings.  Bring the pot to a boil and reduce the heat.  Simmer until the vegetables are tender, about 45 minutes.  Return 1/4 of the sausage to the pot and use and emersion blender to blend everything together until smooth.  Stir in the remaining sausage and half and half.

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