EASY GIBLET GRAVY RECIPE WITH CREAM OF CHICKEN SOUP RECIPES

Steps:

• In a large slow cooker, combine butternut squash, onion, carrot, garlic, thyme, and sage. Pour in broth and season with salt, pepper, and a pinch of cayenne. 
• Cover and cook until squash is very tender, on low for 8 hours or on high for 4 hours. Remove herb sprigs and use an immersion blender to blend soup until smooth. 

Steps:

• Place skillet over medium heat.
• Add the pork sausage, break it up with a spoon or fork and let it brown until fully cooked.
• Use a slotted spoon and remove the meat from the pan. Set aside for now.
• Add 2 Tablespoons of butter into the skillet, let melt.
• Add the flour, one Tablespoon at a time, stirring constantly to make a roux.
• Continue to stir and let the mixture cook for a minute or two, don’t let it burn.
• Slowly stir in milk, about ½ cup at a time, stirring constantly to work it all together.
• Add a little salt and pepper to taste. Test it for flavor, as you go.
• Add the cooked sausage back into the pan, stir well.
• Let the gravy and sausage simmer for a minute or two until it reaches the desired consistency.
• Serve warm and Enjoy.