Update 9/28/07

TV Morning Show 10/5/07

Apple, Sausage and Butternut Squash Soup

½ gallon chicken stock

1 medium onion, diced

3 ribs celery, diced

1 carrot, peeled and diced

1 parsnip, peeled and diced

1 small rutabaga, peeled and diced

1 small butternut squash, peeled and diced

½ lb. cooked sausage, diced (Italian, smoked or breakfast style)

4 medium apples, peeled, cored and diced

1 ½ cups cooked roux

2 cups heavy cream

Salt & pepper to taste

Shredded cheddar cheese and chopped parsley to garnish

Add the first 8 ingredients to a 12 qt. stock pot and bring to a boil.  Turn heat to medium high and let cook for 30 minutes.  Add the roux and apples.  Stir until the soup begins to thicken.  Add the heavy cream and season with the salt and pepper.  Stir soup until cream is fully inco9rporated.  Serve in desired bowls and garnish with the cheese and parsley.