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Autumn Butternut Squash and Sweet Potato Soup Recipe

Autumn Butternut Squash and Sweet Potato Soup Recipe
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★★★★★

5.3 from 14 reviews

A warm and hearty Autumn Butternut Squash and Sweet Potato Soup featuring savory Italian sausage, aromatic spices, and creamy garbanzo beans. Perfect for cozy fall meals, this soup balances the sweetness of squash and sweet potatoes with the bold flavors of fennel, cumin, and tomato.

Ingredients

Scale

Vegetables

  • 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 medium onion, diced

Meat

  • 1 pound ground Italian sausage

Canned Goods

  • 14.5 ounce can diced tomatoes
  • 15 ounce can garbanzo beans, drained

Liquids

  • 5 cups low-sodium chicken broth

Condiments & Spices

  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons whole fennel seeds
  • 1 1/2 teaspoons whole cumin seeds
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Vegetables: Peel the butternut squash and sweet potatoes, then chop them into 1/2-inch cubes ensuring you have about 3 cups of each. This ensures even cooking and a nice texture in the soup.
  2. Sauté Onion: In a large stock pot over medium heat, add a little oil and sauté the diced onion until it becomes translucent and fragrant, about 5 minutes. Push the onion to the side of the pot to make space.
  3. Cook Sausage: Add the ground Italian sausage to the pot and cook until browned, breaking it apart as it cooks. Once browned, remove excess grease from the pot and transfer the sausage to a plate temporarily.
  4. Add Veggies and Liquids: Add the cubed butternut squash, sweet potatoes, chicken broth, diced tomatoes with their juice, and tomato paste into the pot with the onions. Stir to combine all ingredients well.
  5. Simmer Vegetables: Cook for approximately 7-10 minutes, allowing the squash and sweet potatoes to become slightly firm on the outside but tender in the middle. Be careful not to overcook them to avoid mushiness.
  6. Combine All Ingredients: Reduce heat to low, then add the cooked sausage back into the pot along with the drained garbanzo beans, fennel seeds, cumin seeds, and season with salt and freshly ground black pepper to taste. Stir well to combine and gently warm through for a few minutes before serving.

Notes

  • Feel free to use turkey sausage for a leaner option.
  • To enhance the texture, toast the fennel and cumin seeds briefly in a dry pan before adding them to release more flavor.
  • If you prefer a smoother soup, blend part or all of the soup with an immersion blender before adding the sausage and garbanzo beans back in.
  • Adjust seasoning at the end as needed with salt and pepper or a squeeze of lemon juice for brightness.
  • This soup stores well in the fridge for up to 4 days and can be frozen for up to 3 months.

Nutrition

Keywords: butternut squash soup, sweet potato soup, Italian sausage soup, autumn soup recipe, hearty fall soup

Find it online: https://lucabites.com/autumn-butternut-squash-and-sweet-potato-soup-recipe/