Saffron Butternut Squash Soup with Venison Sausage

TV 7 Morning Show-November 4, 2005

 

1-#5 can (46oz) chicken broth

1 cup diced onion

1 cup diced celery

1 cup diced carrot

1 cup diced green bell pepper

1lb sliced, cooked venison sausage

(spicy Italian style links are best)

3 cups butternut squash

2 tsp. saffron threads crumbled

1 cup heavy cream

salt and pepper to taste

toasted pumpkin seeds and sour cream to garnish 

In an eight quart stock pot add the first five ingredients and bring to a boil.  Add the next three ingredients and turn to low heat, simmer for 30 minutes.  Add the cream, adjust the seasoning and serve in soup bowls.  Garnish with sour cream and toasted pumpkin seeds.

 

Updated:18 November 2005

  Return to the Recipes page