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Hearty Squash Soup

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Why I Love This Recipe

This recipe came about last fall when I felt an urge to make a thick soup with whatever I found in my refridgerator. It turned out so good, I did not really expect it to taste so good, and the smell was amazing. It's special because I surprised myself with such a tasty result.

Ingredients You'll Need

1 Rutabagas chopped
1 bunch leeks chopped
10 baby carrots chopped
2 potatoes diced
4 cups or more vegetable stock
3 chicken stock boillions
1 medium onion
3 cloves garlic
Black pepper,
salt to taste
Smidge of Nutmeg


In large pan, cook beef and sausage over medium heat until browned. Add garlic, onion and green pepper and cook 3-4 minutes or until onion and green pepper are softened. Drain off fat. Add broth, tomatoes, salt, and Italian seasoning; heat to boiling. Stir in pasta. Cook over medium heat about 12 minutes, or until pasta is cooked. Stir in Parmesan cheese. Place soup in 4 bowls. Sprinkle each bowl with mozzarella cheese.

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