Autumn Butternut Squash and Sweet Potato Soup

This hearty Autumn Butternut Squash and Sweet Potato Soup is true healthy comfort food! It’s made with tomatoes, Italian sausage, and garbanzo beans is a perfect fall soup recipe!

Courtesy of Lauren Allen

View the print-ready version of this recipe.

This squash soup pairs really well with a fall salad like this Apple Bacon Pecan Salad or I love to serve it with crusty artisan bread!

Autumn Butternut Squash and Sweet Potato Soup

I can remember the first time my mom made this soup–my life was changed! Okay, that’s an exaggeration. But it was instantly a favorite of mine and every year I look forward to making it, when the weather gets cooler. The fennel and cumin are stand-outs in making the flavor of this soup amazing, and I love how hearty and healthy it is!

How to Cut a Butternut Squash in 5 Steps:

1. Pierce the skin.  Using a fork, poke wholes around the outside of the squash.
2. Microwave the squash. Place the entire squash in the microwave for 2 minutes.  Allow the squash to cool to the point that you can comfortably hold it.
3. Peel the squash.
4. Cut in half.  Cut the squash lengthwise (hot dog style) and scrape out the seeds from the rounder portion of the squash.
5. Cut into cubes.  Cut the remaining halves into 1 inch sections.  Then cut each section into smaller, bite-sized cubes.

How to Make Sweet Potato Butternut Squash Soup:

• Peel and cut. Peel the squash and sweet potatoes and chop into half-inch cubes.
• Sauté onion.  In a large stock pot over medium heat, sauté the onion until translucent; push to the side.
• Brown sausage.  Add the sausage to the pot and brown. Drain grease and remove sausage to a plate.

Courtesy of Lauren Allen

• Add: squash, sweet potatoes, chicken broth, diced tomatoes, and tomato paste.
• Cook.  Cook for approximately 7-10 min. or until squash and sweet potatoes are slightly firm on the outside but tender in the middle. Don’t overcook them or they will be mushy.
• Add: garbanzo beans, fennel, cumin, salt and pepper and cooked sausage.
• Serve warm.

Courtesy of Lauren Allen

Make Ahead Tips:

Depending on the freshness of your vegetables and meat, you can make this soup 1-3 days ahead of time.  You can make the entire soup ahead of time and store it in the refrigerator or prep the soup ahead of time by cutting the squash and sweet potatoes into cubes, in advance.

Courtesy of Lauren Allen

Consider trying one of my other favorite soup recipes:

Spicy Chicken Soup Chicken Noodle Soup Taco Soup Roasted Tomato Basil Soup French Onion Soup Chile Verde Soup

Autumn Butternut Squash and Sweet Potato Soup

Author: Lauren Allen Servings: 6 Calories: 385 Prep: 10 Mins Cook: 30 Mins Total: 40 Mins

Ingredients

• 1 small butternut squash , peeled and chopped into 1/2” cubes (about 3 cups)
• 2 small sweet potatoes , peeled and chopped into 1/2” cubes (about 3 cups)
• 1 pound ground Italian sausage
• 1 medium onion
• 14.5 ounce can diced tomatoes
• 2 Tablespoon. tomato paste
• 5 cups low-sodium chicken broth
• 15 ounce can garbanzo beans , drained
• 1 1/2 teaspoons whole fennel seeds
• 1 1/2 teaspoons whole cumin seeds
• salt and freshly ground black pepper , to taste

Instructions

Peel the squash and sweet potatoes and chop into half-inch cubes. You will want about 3 cups of each.

In a large stock pot over medium heat, sauté the onion until translucent; push to the side of the pan.

Add the sausage to the pot and brown. Remove grease, and set aside onto a plate.

Add to the pot: squash, sweet potatoes, chicken broth, diced tomatoes, and tomato paste.

Cook for approximately 7-10 min. or until squash and sweet potatoes are slightly firm on the outside but tender in the middle. Don’t overcook them or they will be mushy.

Reduce heat to low. Add cooked sausage, garbanzo beans, fennel, cumin and salt and pepper.

Notes

Vegetarian: To make this soup vegetarian, omit the sausage and replace chicken broth with vegetable broth.

To Make Ahead: Depending on the freshness of your vegetables and meat, you can make this soup 1-3 days ahead of time. You can make the entire soup ahead of time and store it in the refrigerator or prep the soup ahead of time by cutting the squash and sweet potatoes beforehand.

Nutrition Calories: 385kcal Carbohydrates: 28g Protein: 14g Fat: 24g Saturated Fat: 8g Cholesterol: 57mg Sodium: 1359mg Potassium: 1033mg Fiber: 4g Sugar: 7g Vitamin A: 17035IU Vitamin C: 40.2mg Calcium: 110mg Iron: 3.4mg

This article was originally published on tastesbetterfromscratch.com

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