Autumn Butternut Squash and Sweet Potato Soup with tomatoes, Italian sausage, and garbanzo beans is a perfect fall soup recipe!
Last week it was 80 degrees and humid in Saint Louis, and then BAM, now it’s freezing! And just in time for the cold weather we our power go out and our heat not working in our house this weekend. It was rough.
But a total reminder of how grateful I am for the simple things I take for granted! In the midst of my misery I would have given anything for one of my favorite homemade soups. I have a lots of favorites, but if I really had to narrow it down, see my top 5 listed below!
But there are so many more that I love too! Browse all of my soup recipes here.
I can remember the first time my mom made this soup–my life was changed. Ok, that’s an exaggeration. But it was instantly a favorite and I look forward to making it every year when the leaves start to change. The fennel and cumin are stand-outs in making the flavor of this soup amazing. And I love how hearty and healthy it is!
Consider trying one of my other favorite soup recipes:
- Spicy Chicken Soup
- Chicken Noodle Soup
- Taco Soup
- Roasted Tomato Basil Soup
- French Onion Soup
- Chile Verde Soup
Autumn Butternut Squash and Sweet Potato Soup
- 3 cups butternut squashes , peeled and cut into 1/2” cubes (about 1 small squash)
- 3 cups sweet potatoes , peeled and cut into 1/2” cubes (about 2 sweet potatoes)
- 1 pound ground Italian sausage
- 1 medium onion
- 14.5 ounce can diced tomatoes
- 2 Tablespoon. tomato paste
- 5 cups low-sodium chicken broth
- 15 ounce can garbanzo beans drained
- 1 1/2 teaspoons whole fennel seeds
- 1 1/2 teaspoons whole cumin seeds
- salt and freshly ground black pepper to taste
- Peel the squash and sweet potatoes and chop into half-inch cubes.
- In a large stock pot over medium heat, sauté the onion until translucent; set aside.
- Add the sausage to the pot and brown. Drain well and set aside.
- 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 garbanzo beans, fennel, cumin and salt and pepper.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.