Autumn Butternut Squash and Sweet Potato Soup
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
385 kcal
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Course
Main Course, Soup
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Cuisine
American
Autumn Butternut Squash and Sweet Potato Soup
Description
This soup starts by peeling and chopping butternut squash and sweet potatoes into half-inch cubes. Onion is sautéed until translucent, then browned Italian sausage is added and cooked with the onion before setting aside grease. Together with diced tomatoes, chicken broth, and tomato paste, the vegetables cook until tender but not mushy, preserving some texture. Garbanzo beans are included to add body and mild flavor. Whole fennel and cumin seeds contribute a distinct aromatic warmth, enhancing the savory sausage and vegetables. The soup is seasoned with salt and pepper and finished by returning the cooked sausage to the pot, blending all components. It is a filling, balanced soup combining creamy vegetable sweetness, meatiness, and spice. Variations include vegetarian versions replacing sausage with broth and omitting meat.
Ingredients
- 1 small butternut squash , peeled and chopped into 1/2” cubes (about 3 cups)
- 2 small sweet potato peeled and chopped into 1/2” cubes (about 3 cups
- 1 pound Italian sausage ground
- 1 medium onion
- 14.5 ounce can diced tomatoes
- 2 Tablespoon. tomato paste
- 5 cups chicken broth low-sodium
- 15 ounce can garbanzo beans , drained
- 1 1/2 teaspoons fennel seeds whole
- 1 1/2 teaspoons cumin seeds whole
- salt to taste, freshly ground
- black pepper to taste, freshly ground
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
- Make this soup vegetarian by omitting sausage and substituting vegetable broth for chicken broth.
- You can prepare the soup 1–3 days in advance; chopping vegetables ahead saves time.
- Store leftovers refrigerated and reheat gently to preserve texture of squash and potatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 28g | 9% |
| Protein | 14g | 28% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 57mg | 19% |
| Sodium | 1359mg | 57% |
| Potassium | 1033mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 17035IU | 341% |
| Vitamin C | 40.2mg | 45% |
| Calcium | 110mg | 11% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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