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, these would be my top 5!
Top 5 Favorite Soups:
and this Autumn Butternut Squash and Sweet Potato Soup!
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!
- 3 cups peeled chopped, butternut squash (about 1 small squash, cut into 1/2” cubes)
- 3 cups peeled chopped, sweet potatoes (about 2 sweet potatoes, cut into 1/2” cubes)
- 1 lb. ground Italian sausage
- 1 medium onion
- 1 14.5oz can diced tomatoes
- 2 Tbs. tomato paste
- 5 cups chicken broth
- 1 can garbanzo beans drained
- 1 1/2 tsp whole fennel seed
- 1 1/2 tsp whole cumin seed
- salt and 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.
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