Butternut Squash Soup (contributed by Barbara Gulisano)
- 2 medium butternut squash (cut into 1/2” pieces) - 2 medium onions - 3 – 4 cloves garlic (chop) - 1 lb hot sausage (out of casing) - 1 red bell pepper (chop small)	- sage, nutmeg, salt and pepper - 2 tablespoon brown sugar - 2 tablespoon brandy - 32 ounce chicken broth - Spinach or Kale (8 oz) - 1 – 1/2 cup milk (optional)
(1) Brown Sausage – set aside (2) Saute onion and garlic in same pan (3) Add squash. Cook 5 minutes (4) Add spices, sugar and brandy (5) Add chicken broth and cook until squash is tender. (6) Add milk if desired (7) Add bell pepper and sausage (8) Add spinach/kale – cook until wilted