Pumpkin and Sausage Chowder

• 1 lb bulk sausage
• 1 tablespoon butter
• 2 onions (minced)
• 1 stalk celery (minced)
• 2 garlic cloves (minced)
• 12 cup marsala
• 1 medium butternut squash (cooked, pureed)
• 6 cups chicken stock (preferably homemade)
• 5 potatoes (peeled, diced)
• 1 teaspoon ground cumin
• 12 teaspoon ground ginger
• 14 teaspoon fresh grated cinnamon
• 14 teaspoon fresh grated nutmeg
• salt & fresh ground pepper (to taste)
• 12 cup half-and-half

1. In a pot brown sausage.
2. Drain well.
3. In pot heat butter.
4. Add the onions, celery and garlic.
5. Saute 3 minutes.
6. Add marsala.
7. Let evaporate.
8. Return sausage.
9. Add the butternut, stock, potatoes, cumin, ginger, cinnamon and nutmeg.
10. Bring to a boil.
11. Reduce.
12. Simmer 20 minutes.
13. Season.
14. Add half and half.
15. Heat through.
16. YUM!

sausage, butter, onions, celery, garlic, marsala, butternut squash, chicken stock, potatoes, ground cumin, ground ginger, cinnamon, nutmeg, salt

Taken from www.food.com/recipe/pumpkin-and-sausage-chowder-159019 (may not work)