Sausage and Butternut Squash Soup                


1 1/2 pound butternut squash, peeled and cut into 3/4 inch cubes
1 medium potato, cut into 1/2 inch cubes
2 slender carrots, sliced diagonally 3/4 inch thick
1 cup frozen cut green beans
1 can 14 ounces fat-free beef broth
1 tablespoon white wine vinegar
1 tablespoon dried rosemary, crushed
1/4 pound low-fat turkey sausage or light Kielbasa, cut in half
lengthwise and thickly sliced
4 small onions, halved
1/4 cup cold water
2 tablespoons cornstarch
Garnish:
chopped fresh parsley

Combine the squash, potatoes, carrots, beans broth, vinegar, pepper, and rosemary in a crock pot. Brown the sausage in a skillet  over medium-high heat; add the onions and cook until the onions are lightly browned, about 4 minutes.

Transfer the sausage and onions to the crock pot. Cover and cook on low until the vegetables are tender and the flavors have blended, 6-8 hours. In a measuring cup, mix the water  and cornstarch, and pour the mixture into the soup. Mix well and heat until the liquid has thickened.

Garnish with the parsley.