This hearty Autumn Butternut Squash and Sweet Potato Soup is true healthy comfort food! It’s made with tomatoes, Italian sausage, and garbanzo beans is a perfect fall soup recipe!

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!

A soup bowl filled with chunky butternut squash and sweet potato soup, resting on a plate with a spoon.

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:

  1. Pierce the skin.  Using a fork, poke wholes around the outside of the squash.
  2. Microwave the squash. Place the entire squash in the microwave for 2 minutes.  Allow the squash to cool to the point that you can comfortably hold it.
  3. Peel the squash.
  4. Cut in half.  Cut the squash lengthwise (hot dog style) and scrape out the seeds from the rounder portion of the squash.
  5. Cut into cubes.  Cut the remaining halves into 1 inch sections.  Then cut each section into smaller, bite-sized cubes.

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.

A wood cutting board with peeled and cubed butternut squash and sweet potato next to a skillet with browned sausage and a wooden spoon..

  • 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.

A white skillet with broth and chopped sweet potato and squash next to another photo of the skillet with garbanzo beans added.

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.

Overhead photo of a large cast iron soup pot filled with butternut squash and sweet potato soup with sausage, diced tomatoes and a wooden spoon.

Consider trying one of my other favorite soup recipes:

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Recipe

A soup bowl filled with chunky butternut squash and sweet potato soup, resting on a plate with a spoon.
Prep 10 mins
Cook 30 mins
Total 40 mins
Add to Meal Plan

Ingredients
  

  • 1 small butternut squash , peeled and chopped into 1/2” cubes (about 3 cups)
  • 2 small sweet potatoes , peeled and chopped into 1/2” cubes (about 3 cups)
  • 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

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

Vegetarian:

To make this soup vegetarian, omit the sausage and replace chicken broth with vegetable broth.

To Make Ahead:

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  beforehand.

Nutrition

Calories: 385kcalCarbohydrates: 28gProtein: 14gFat: 24gSaturated Fat: 8gCholesterol: 57mgSodium: 1359mgPotassium: 1033mgFiber: 4gSugar: 7gVitamin A: 17035IUVitamin C: 40.2mgCalcium: 110mgIron: 3.4mg

Did You Make This Recipe?

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Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

 

*I originally shared this recipe October 2015. Updated October 2019.

Butternut Squash and Sweet Potato Soup--this recipe is my FAVORITE during the fall! And it's so easy to make. Recipe from Tastes Better From Scratch

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    Loved this!! Just made it for the first time for the family – my two year old chowed down!! I added a little garlic – as we love garlic 🙂 It was a hit!!! Thanks for sharing!!

  2. 5 stars
    Whole family loves this soup!
    I also sent the recipe to my friend in Germany, whose family also loves it !
    Fennel and Cumin combo delivers a very interesting note!

    Perfect for those “fresh” Canadian fall days ! Will definitely repeat!

  3. 5 stars
    The soup was delicious, thanks for the recipe! My only quibble is with the directions given: 7-10 minutes at medium heat left everything still almost raw. There’s no specification to raise the heat or bring the soup to a boil; it just says to add everything and “cook for 7-10 minutes”. So, after 10 minutes, I raised the heat to med-high, brought the soup to a boil, and then let it simmer for another 10 minutes and the potatoes and squash were tender after that. I also tweaked the first couple steps and browned the sausage first while getting everything else chopped up, then sautéed the onion in a little of the leftover grease; it just seemed less hassle that way. Thanks again!

  4. Do you find that this recipe freezes well? It looks delicious– I would love to make it for a friend who just had a baby, but I’m looking specifically for recipes that can be frozen to reheat later 🙂 Thank you so much!

    1. Yes, you can freeze it! I wouldn’t cook the squash until it’s totally tender, since you will be reheating it.