Start with the following ingredients:
1 2-3 lb. butternut squash cut and diced into small chunks.
1 yellow or orange sweet potato peeled and cut into small chunks.
4 stalks of celery, 4 large carrots and 1 large onion diced.
2 bay leaves
1 tsp. thyme
1 tsp. sea salt
10-15 cloves of crushed garlic
2 tsp. of cracked black pepper
5 cups of chicken stock or bone broth
2 lbs. of fresh fennel or regular sweet sausage
1-2 Tbs. of olive oil
In a large stock pot sauté the garlic in the olive oil and then add the celery, carrots and onions. Let sauté for about 3-4 mins till soft.
Add the squash and the sweet potato into the mix then add the 5 cups of chicken stock and let simmer for 35 mins until all contents are soft.
Use and immersion blender to smooth out the mix.
Add 2 bay leaves, salt and pepper and thyme and let simmer for about 10 mins.
In a pan fry up the loose sausage till crispy brown and add to the soup.
Garnish with fresh parsley and cheese if you like.