Making Soup Together: 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.
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.
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?
Get the Recipe:
German Potato Butternut Sausage Soup
- 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
- ¼ 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
- 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.
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One of my favorite soups is creamy wild rice and broccoli soup! It’s posted on my blog.
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This sounds really different and tasty! I’d like to invite you to participate in Foodie Friday, which will become a weekly Monday event after tomorrow. Thanks again for this great soup recipe. I definitely want to try it sometime soon.
Yum! I’m not sure my family would like it but they might…Yummy!! Love your garden beds.
It was absolutely yummy! I left out the beer, and forgot the cream, but it was still soooo goood. Even with a little tweaking, it was so warming. Of course, adding a 3/4 tsp of red pepper flakes warmed it up, too. Thanks for the recipe, Sandy. Forgive me for tweaking.
Can you leave the potatoes in the ground if you live in a climate where the ground freezes? I love your raised beds!
Sandy this soup looks amazing!
Looks so delicious! Your garden area is beautiful! I am in the process of making my little plot into a raised bed, have no idea what I am doing! Any advice?
We love Fat Tire beer! Can’t get it in FL!!
Making dinner together with the hubby after a hard day of yard work doesn’t get much better than that. This looks delicious!
Mercy! I might have a little soup-gasm. We love soup in our household. This is perfect for my Northern Girl clime. Mr. G, honey is going to swoon, I tell you, swoon. Thanks for sharing. Your garden looks like endless possibilities. Verra nice.
Ohhhhh…you’re making me really hungry for spring with your garden photos!! I make a Chicken Wild Rice Soup that people seem to remember me by. And my new favorite is a recipe from a friend for Chicken Tortilla Soup – it’s entered in the Soup-a-Palooza, too!
This looks so yummy, cant wait to try it!
Well the go-to soup for us is pretty much the so-called “Woodchopper’s Special”. We love LOVE to make stock whenever we have bones…be it chicken, steak, pork, or even use shrimp shells. So we pull that out of the freezer & undoubtedly start with a sauteed onion or two & whatever else is available…last night’s leftover steak or sausages, veggies, whatever. Throw in a can of chopped tomatoes maybe, a can or 2 of beans such as garbanzos or black beans, perhaps a bag of fresh cole slaw mix from the produce section, along with some herbs – fresh or dried if available. Maybe a box of frozen chopped spinach will make it in there. Then either chopped potatoes, barley or pasta. So no set recipe ever. Sometimes we add a little cream to the mix like you did here, a little wine or vermouth. It’s different every time. I love your addition of beer in this recipe. Why haven’t I ever used beer in soup before??? Thanks!
My husband is German and loves all things “wurst”. Question, do you have a printer friendly listing for your recipes I’m just not seeing? I copy and paste at the moment.
Oh, and I agree with Andrea!
This looks and sounds fabulous Sandy!!! LOVE your gardens!!
Your garden beds are beautiful! I love the way they curve and really seem to complete the landscape – not compete. Hmmmm. We’re redoing our yard this year, so I’m bookmarking the way you did that. Thanks for sharing!
This looks great. We’ve been switching Sunday dinners with my father every other week so I think this may be on my table this weekend. (My grandmother was from Germany so we all have a real love for this kind of dish.)
Fat Tire is a great choice for everything… not just this soup!
I grew up in WI, so that certainly sounds good- reminded me of beer boiled brats!
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