This is one of my favorite recipes to make in the fall. I came across it in a newspaper when I lived in Springfield, MO and I am so happy I kept it because I can't find the recipe online ANYWHERE. I've shared it with so many friends because everyone always asks for the recipe after they've had it. This will hit the spot on a cold fall day, hope you enjoy it!
Ingredients
1 tablespoon canola oil
1 large onion
3 celery stalks
3/4 teaspoon caraway seed
1 package of hot or mild Italian sausage
1 medium butternut squash
1 sweet potato
4 cups chicken broth
1 cup water
1 clove garlic
1-2 tablespoons of salt throughout
Instructions
Dice the onion and celery stalk and set aside. Next, peel the butternut squash and then slice it in half and remove seeds from inside the squash and chop the meat into 1-inch chunks (microwave for 30 seconds for easier cutting, be careful may be hot after microwaving). Cut the sweet potato, with skin on, in a similar size to the butternut squash. Mince garlic and set aside.
In a large pot over medium heat, heat oil and sauté onions, celery, 1 teaspoon of salt, and caraway seed, and cook for 3 minutes. Add sausage and break it up and cook until cooked through.
Add remaining ingredients, increase heat to medium-high and boil for about 15 minutes or until squash is tender. Take a small taste of the broth and season it for your liking, it will probably need more salt.
Reduce to low and let sit for an hour or two, it will thicken the soup. I like to let everything just chill together for a while! Serve with a piece of good crusty bread and enjoy.