Squash and Sausage Soup

Recipe by The Aldinger Family


  • 1 to 2 cloves of garlic
  • 1 stick of Real® butter
  • ½ cup chopped onion
  • ½ to 1 cup of diced red peppers
  • 1 whole butternut squash
  • 1 c. shredded carrots
  • 3 to 4 cups chicken broth
  • 1 T brown sugar or honey
  • Salt and pepper to taste
  • ½ c. heavy cream
  • 1 lb. Italian sausage, browned


Sauté garlic and onion in butter.

In a small pan with just enough water to cover the veggies, cook: red peppers, butternut squash and carrots.  Make sure vegetables are good and soft.

Then add chicken broth, brown sugar or honey and salt & pepper.

Let simmer and then add cream plus Italian sausage.