Butternut Squash and Sausage Soup
Butternut Squash and Sausage Soup
This low-fat slow-cooker soup is perfect for a brisk fall day
Ingredients
- 2 Gilbert’s Bourbon Apple or Breakfast Sausage, sliced on the bias
- 1 (med) Butternut squash, peeled and chopped into 1-inch cubes
- 3 Carrots, peeled and chopped
- 1 Yellow onion, chopped
- 1 Apple, peeled and chopped
- 2 (14 oz) cans Vegetable or chicken broth
- 1/2 teaspoon Ground cinnamon
- 2 tablespoons Maple syrup
- Salt & pepper, to taste
- Roasted pumpkin or squash seeds (optional), garnish
Instructions
- Add all vegetables and broth to a slow cooker. Cook on low for 6 hours or on high for 4 hours.
- Once squash is soft, puree the soup with a blender or immersion blender and return to slow cooker.
- Grill or sautee sausages, slice on the bias (1/2" angled pieces).
- Add sausages, cinnamon, syrup, salt & pepper to soup, serve warm.
