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German Potato Butternut Sausage Soup
Servings:
8
Prep Time:
15
minutes
mins
Cook Time:
30
minutes
mins
Total Time:
45
minutes
mins
Author:
Sandy / Reluctant Entertainer
Course:
Soup
Cuisine:
American
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
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
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.