Autumn Butternut Squash and Sweet Potato Soup Recipe

If you’re looking for a cozy bowl of comfort with a burst of vibrant, warming flavors, this Autumn Butternut Squash and Sweet Potato Soup is an absolute must-try. Combining the natural sweetness of butternut squash and sweet potatoes with savory Italian sausage and aromatic spices, this soup is a celebration of fall’s best produce in one hearty dish. It’s perfect for chilly evenings, inviting you to savor every spoonful of its velvety texture and rich, layered taste.

Ingredients You’ll Need

Keep it simple, but don’t underestimate the power of these fresh, wholesome ingredients—they each add a unique touch that makes the soup unforgettable. From the sweetness of the squash and sweet potatoes to the warm spices and satisfying sausage, every component plays a key role in the final flavor.

• Butternut squash: Choose a small, firm one for sweetness and smooth texture when cooked.
• Sweet potatoes: Peel and cube them to match the squash size; they add creaminess and natural sugar.
• Ground Italian sausage: Adds a savory, spiced depth that balances the sweetness perfectly.
• Onion: Sautéed until translucent, it forms the flavorful base of the soup.
• Diced tomatoes: Bring a subtle acidity and extra moisture to the broth.
• Tomato paste: Concentrates tomato flavor and enriches the soup’s color.
• Low-sodium chicken broth: The savory liquid that brings everything together without overpowering.
• Garbanzo beans: Drain them well—these add a lovely texture and protein boost.
• Whole fennel seeds: Lightly toasted, they add a sweet, licorice-like flavor that’s unexpected and delightful.
• Whole cumin seeds: Provide a warm, earthy aroma that enhances the soup’s complexity.
• Salt and freshly ground black pepper: Season thoughtfully to highlight all flavors.

How to Make Autumn Butternut Squash and Sweet Potato Soup

Step 1: Prep Your Veggies

Start by peeling the butternut squash and sweet potatoes, then chop them into half-inch cubes—about 3 cups of each. Uniform size ensures they cook evenly and fit perfectly in every bite.

Step 2: Sauté Onion and Brown Sausage

Heat a large stock pot over medium heat and sauté the onion until translucent. Push it to the side and add the ground Italian sausage. Brown it thoroughly, then drain excess grease. Setting the sausage aside for now will let you build layers of flavor.

Step 3: Add Veggies and Liquids

To the pot, add the chopped squash, sweet potatoes, diced tomatoes, tomato paste, and chicken broth. Stir everything together so the tomato paste blends in smoothly. This step begins to marry all the ingredients beautifully.

Step 4: Cook Just Right

Simmer for 7 to 10 minutes. The goal is to cook the vegetables until they’re slightly firm on the outside but tender in the center. Avoid overcooking to prevent a mushy soup—it should have texture and body.

Step 5: Finish With Flavor Boosters

Lower the heat to a gentle simmer. Stir in the cooked sausage, garbanzo beans, fennel seeds, cumin seeds, and season with salt and freshly ground black pepper to taste. These final additions inject the soup with warmth, aroma, and substance.

How to Serve Autumn Butternut Squash and Sweet Potato Soup

Garnishes

A swirl of tangy crème fraîche, a sprinkle of toasted pumpkin seeds, or freshly chopped parsley all make wonderful toppings. Each adds a contrasting texture or freshness that brightens the soup’s rich flavors.

Side Dishes

This soup is a meal in itself, but pairing it with crunchy garlic bread or a simple green salad can round out the experience. The bread is perfect for scooping up every last drop, while a crisp salad adds a lively touch.

Creative Ways to Present

Try serving this Autumn Butternut Squash and Sweet Potato Soup in hollowed-out mini pumpkins for a festive, seasonal flair. You could also drizzle a spiced oil or a touch of maple syrup on top for an unexpected, delicious twist.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your leftover Autumn Butternut Squash and Sweet Potato Soup to an airtight container and refrigerate for up to 4 days. The flavors actually deepen overnight, making the next-day meal even more satisfying.

Freezing

This soup freezes beautifully. Portion it into freezer-safe containers or bags, leaving room for expansion. It will keep well for up to 3 months, making it a fantastic make-ahead option for busy days.

Reheating

Reheat gently in a pot over medium-low heat, stirring occasionally until warmed through. Add a splash of broth or water if it thickens too much. Avoid overheating to keep the vibrant flavors and creamy texture intact.

FAQs

Can I use turkey sausage instead of Italian sausage?

Absolutely! Turkey sausage is a leaner option and will still provide that savory, spiced flavor. Just keep an eye on cooking time since it may brown a bit faster.

Is it necessary to use both fennel and cumin seeds?

While either spice works on its own, using both fennel and cumin seeds gives the soup a unique, layered complexity that complements the sweetness of the squash and sweet potatoes perfectly.

Can I make this soup vegetarian?

Yes! Simply omit the sausage and add an extra can of garbanzo beans or some cooked lentils for protein. Using vegetable broth instead of chicken broth will keep it fully vegetarian.

What if I don’t have fresh vegetables on hand?

You can use frozen butternut squash and sweet potato cubes in a pinch. Just adjust the cooking time slightly as frozen veggies release more water.

How spicy is this soup?

This Autumn Butternut Squash and Sweet Potato Soup has warm, gentle spices from the fennel and cumin without any significant heat. If you want a bit of a kick, consider adding a pinch of cayenne or chili flakes when seasoning.

Final Thoughts

This Autumn Butternut Squash and Sweet Potato Soup is a true celebration of the season’s best flavors wrapped into a soul-soothing bowl. It’s easy to make, full of vibrant tastes, and perfect for sharing with loved ones. Once you try it, I’m confident it will become one of your favorite go-to soups to welcome crisp autumn days with warmth and joy.

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