1smallbutternut squash, peeled and chopped into 1/2” cubes (about 3 cups)
2smallsweet potatoes, peeled and chopped into 1/2” cubes (about 3 cups)
1poundground Italian sausage
14.5ounce candiced tomatoes
5cupslow-sodium chicken broth
15ounce cangarbanzo beans, drained
1 1/2teaspoonswhole fennel seeds
1 1/2teaspoonswhole cumin seeds
salt and freshly ground black pepper, to taste
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.
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.