Why You’ll Love This Recipe

This soup strikes the perfect balance between sweet and savory. The squash and sweet potatoes lend natural sweetness, while the Italian sausage adds robust flavor. Aromatic spices elevate the dish without overpowering it, and garbanzo beans add texture and protein for a complete, filling meal. Easy to prepare yet full of depth, it’s a great way to enjoy fall’s harvest in a bowl.

Ingredients

1 small butternut squash, peeled and chopped into ½” cubes (about 3 cups)
2 small sweet potatoes, peeled and chopped into ½” cubes (about 3 cups)
1 pound ground Italian sausage
1 medium onion, diced
14.5 oz can diced tomatoes
2 tablespoons tomato paste
5 cups low-sodium chicken broth
15 oz can garbanzo beans, drained
1 ½ teaspoons whole fennel seeds
1 ½ teaspoons whole cumin seeds
Salt and freshly ground black pepper, to taste

Directions

Heat a large pot over medium heat. Add ground Italian sausage and cook until browned, breaking it apart with a spoon. Remove from the pot and set aside.
In the same pot, add diced onion and sauté for 3–4 minutes until translucent.
Add fennel and cumin seeds to the onions, stirring until fragrant, about 1 minute.
Add butternut squash and sweet potatoes, stirring to combine. Cook 5 minutes to lightly soften the vegetables.
Stir in diced tomatoes, tomato paste, and chicken broth. Bring the mixture to a boil, then reduce heat to a simmer.
Add garbanzo beans and cooked sausage back into the pot. Simmer 20–25 minutes, until the vegetables are tender and flavors are well blended.
Season with salt and freshly ground black pepper to taste. For a smoother soup, use an immersion blender to partially or fully puree, leaving some chunks for texture.
Serve hot, optionally garnished with fresh herbs or a swirl of yogurt.

Servings and Timing

Makes about 6 servings
Prep time: 15 minutes
Cook time: 35–40 minutes
Total time: about 50–55 minutes

Variations

Vegetarian: Substitute sausage with smoked tempeh, tofu crumbles, or roasted mushrooms.
Spicy: Add red pepper flakes or cayenne for a kick.
Creamy Version: Stir in ½ cup cream or coconut milk for a richer soup.
Grain Addition: Add cooked quinoa or barley for extra heartiness.
Herbal Twist: Garnish with fresh parsley, thyme, or sage.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth if needed. This soup freezes well for up to 2 months thaw in the refrigerator before reheating.

FAQs

Can I make this soup ahead of time?

Yes, it tastes even better the next day as flavors meld.

Can I use frozen vegetables?

Yes, but adjust cooking time as frozen squash or sweet potatoes may cook faster.

Can I make this soup gluten-free?

Yes, the recipe is naturally gluten-free. Just ensure your broth and tomato paste are labeled gluten-free.

How do I store leftovers?

Keep in an airtight container in the fridge up to 4 days or freeze for up to 2 months.

Can I add other vegetables?

Absolutely! Carrots, bell peppers, or zucchini can be added for more flavor and texture.

Conclusion

Autumn Butternut Squash and Sweet Potato Soup is a savory, warming, and nutrient-packed soup perfect for fall. With its mix of sweet vegetables, hearty sausage, and aromatic spices, it’s a comforting meal that’s simple to prepare yet full of flavor. Serve with crusty bread or a dollop of yogurt for a satisfying seasonal dish that’s perfect for family dinners or entertaining.