1/4lb. bulk Italian sausage
1 butternut squash, peeled and cubed
4 potatoes, peeled and cubed
3 sweet potatoes, peeled and cubed
1 bunch carrots, sliced
1 turnip, diced, rutabaga, peeled and cubed (any winter root veggie)
10c.water
2 cans (14 1/2oz cans)vegetable broth
2 tbl. sugar
1 1/2tsp. salt
1 tsp. ground ginger (optional)
1/8 tsp. pepper
1/4c. whipping cream

Crumble sausage into a large kettle. Cook over medium heat until no longer pink; drain. Stir in the vegetables, water, broth, sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until vegetables are tender. Cool slightly. In a blender, process soup in batches until smooth. Return to the pan; whisk in cream. Heat through (do not boil).