1 can pumpkin (not pumpkin pie mix)
1 large butternut squash (produce section)
2 Tbsp olive oil
1 lb ground Italian sausage (sweet if they have it, if not mild)
2 medium potatoes
2 medium carrots
1/2 onion, diced
1 cup chopped celery with leaves
2 quarts chicken stock
1 Tbsp cinnamon
1 Tbsp nutmeg
2 tsp margoram
1 tsp thyme
Salt and Pepper to taste
In a skillet, cook the sausage, drain grease and set meat aside.
Cut squash into 4 long quarters. Remove and discard the seeds. Place squash in baking pan, drizzle olive oil over, sprinkle with salt and bake at 350 for 50 minutes.
In large pot cut up potatoes, carrots, onion and celery; add 2 quarts of chicken stock and cook for 30 minutes or until veggies are soft. Remove veggies from pot. (Set 2 cups stock aside to use later.) Put veggies in blender or food processor with additional 2 cups of stock from pot. (Leave remainder of stock in pot.) Puree veggies and stock; place the puree mix back into the pot with the stock. Bring to a boil.
Empty can of pumpkin into the pot and stir. Remove squash from oven, let cool for 10 minutes and spoon out squash from the rind. Place squash in the blender with 2 cups of stock you set aside; puree. Add this to stock pot. Add spices and salt and pepper to your taste. Add sausage and cook until hot. DO NOT BURN. This wil be a thicker soup so once hot, remove from the burner. A double boiler is perfect here.
Serve in bowl with a swirl of heavy cream and sprinkle with cinnamon if you like. Enjoy. Gandy
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