Butternut Squash-Sausage Soup
Ingredients
- 1 (16-oz) pkg sweet Italian sausage links, casings removed (such as Jennie-O)
- 6 cups low-sodium chicken broth
- 2 (12-oz) pkg frozen cubed butternut squash
- 2 cups chopped onion
- 6 cloves garlic, minced
- 3 fresh thyme sprigs
- 1 (28-oz) can whole peeled tomatoes, drained and chopped
Instructions
- Cook sausage in a large nonstick skillet over medium-high heat 5 minutes or until browned and crumbly.
- Combine sausage, broth, squash, onion, garlic, thyme, and tomatoes in a 6-quart slow cooker.
- Cover and cook on LOW 6 hours or until squash is tender; discard thyme. Season with salt and pepper to taste.
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