Butternut Squash & Italian Sausage Soup

Butternut Squash, 4 cup, cubes
Onions, raw, 1 cup, chopped
Peppers, sweet, red, raw, sliced, 1 cup
Jennie-O Turkey Store Sausage Turkey Italian Sweet (1 link), 5 serving
Water, tap, 2 cup (8 fl oz)
Swanson Chicken Broth 99% Fat Free, 3 cup
Heavy Whipping Cream, .5 cup, whipped
*Alcohol, brandy, 1 oz
Granulated Sugar, 1 tsp
Spinach, fresh, 2 cup
Sage, ground, 3 tbsp
Olive Oil, 2 tbsp
Hot Pepper flakes 1 1/2 tsp
2 garlic cloves, minced

Brown sausage in 1 tbsp of olive oil in a soup pot. Drain and set aside. Sweat chopped onion, garlic and pepper flakes in the last tbsp of olive oil. Add in butternut squash and saute for 5 minutes.

Add water and chicken broth. Bring to a boil and simmer for 15 minutes or until squash is tender. Using an immersion blender, puree the squash.

Add cream, red pepper, sage, brandy and sugar. Simmer for 5 minutes. Add sausage and spinach. Cook until spinach is wilted.

Serve with crusty bread and a salad.

Serving Size: Makes 6- 1 1/2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user CHRIS092068.