Creamy Sausage & Butternut Squash Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat over to 400 degrees. Line 2 11 x 17 baking sheets with foil and spray with cooking spray. Peel and cut butternut squash into 1/2 inch dice, toss with olive oil & garlic pepper and place on prepared baking sheets. Roast in hot oven for 30 minutes. While the squash cooks, place a large Dutch oven over medium high heat and add sausage and onion, sauté until sausage is cooked through and onion is tender. Add garlic and sauté an additional 2 minutes. Add flour, stir and cook for an additional 2 minutes. Slowly add the chicken broth while stirring. Add cinnamon & nutmeg, and bring to a boil, once boiling add corn and roasted squash, cook 3 to 4 minutes. Add cream and heat through.