German Potato Butternut Sausage Soup

We’ve been working in the yard, expanding our garden beds, and gearing up for Spring, even though we have snow predicted this week. So excited for the warmer weather!

The other night, when it was warmer than usual, and after working outside for hours, my hubby and I turned on some music and made soup together, with squash and parsnips and potatoes from our garden!

Yes, the parsnips and potatoes were fresh from the ground. (Did you know you don’t have to harvest them all in the Fall?) And Butternut squash you can store in a cool place all winter long! (The garage works well for this.)

So … here’s the recipe. ENJOY – it’s one of our new favorites! Hearty and tasty!

In a large Dutch oven, add oil and cook sausage, onion, peppers and celery over medium heat until soft and browned.

German Potato Butternut Sausage Soup

Add caraway seeds and spices. Add the stock and the beer and bring to a boil.

Add potatoes, parsnips and squash. Cover and simmer for 10 minutes or until soft.

Add broccoli. Simmer for 5 minutes more until soft.

Stir in the cabbage and the cream. Taste and adjust the flavor with salt. Cook until tender and the soup is heated through.

Serve.

German Potato Butternut Sausage Soup

Paul and I decided this will be one of our “go-to” recipes for soup. This and warm bread out of the oven makes a romantic meal to share together!

The kids even loved it and it’s good enough for company, too.

What’s your “go-to” wintertime soup that you love?

German Potato Butternut Sausage Soup
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German Potato Butternut Sausage Soup

Ingredients

  • 14 ounces bulk turkey sausage
  • 2 Tbsp. olive oil
  • 1 cup chopped onion, 1 large
  • 1 cup chopped celery
  • 1 cup chopped variety of bell peppers
  • 2 tsp. caraway seeds, crushed
  • 2 tsp. celery salt
  • 1/4 tsp. white pepper
  • Salt to taste
  • 32 oz. chicken or beef stock
  • 1 bottle beer, or non-alcoholic beer works, too
  • 2 medium potatoes, peeled and cubed
  • 2 parsnips, peeled and cubed
  • 2 cups butternut squash, peeled and cubed
  • 1 cup small broccoli florets
  • 2-3 cups shredded cabbage
  • 1 cup whipping cream

Instructions

  • In a large Dutch oven, add oil and cook sausage, onion, peppers and celery over medium heat until soft and browned.
  • Add caraway seeds and spices. Add the stock and the beer and bring to a boil.
  • Add potatoes, parsnips and squash. Cover and simmer for 10 minutes or until soft.
  • Add broccoli. Simmer for 5 minutes more until soft.
  • Stir in the cabbage and the cream. Taste and adjust the flavor with salt. Cook until tender and the soup is heated through.
  • Serve.
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