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:
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.
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.
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.
Spicy Chicken Soup Chicken Noodle Soup Taco Soup Roasted Tomato Basil Soup French Onion Soup Chile Verde Soup
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes! RATE and COMMENT below! I would love to hear your experience. *I originally shared this recipe October 2015. Updated October 2019.
This post contains affiliate links.
