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Sausage and Butternut Squash Soup
1 1/2 pound butternut squash, peeled and cut into 3/4 inch cubes
1 medium potato, cut into 1/2 inch cubes
2 slender carrots, sliced diagonally 3/4 inch thick
1 cup frozen cut green beans
1 can 14 ounces fat-free beef broth
1 tablespoon white wine vinegar
1 tablespoon dried rosemary, crushed
1/4 pound low-fat turkey sausage or light Kielbasa, cut in half
lengthwise and thickly sliced
4 small onions, halved
1/4 cup cold water
2 tablespoons cornstarch
Garnish:
chopped fresh parsley
Combine the squash, potatoes, carrots, beans broth, vinegar, pepper,
and rosemary in a crock pot. Brown the sausage in a skillet
over medium-high heat; add the onions and cook until the onions are lightly
browned, about 4 minutes. Transfer the sausage and onions to the crock
pot. Cover and cook on low until the vegetables are tender and the
flavors have blended, 6-8 hours. In a measuring cup, mix the water
and cornstarch, and pour the mixture into the soup. Mix well and heat
until the liquid has thickened. Garnish with the parsley.
   
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