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Autumn Butternut Squash and Sweet Potato Soup | Daily Dine

Autumn Butternut Squash and Sweet Potato Soup

Autumn Butternut Squash and Sweet Potato Soup with tomatoes, Italian sausage, and garbanzo beans is a delicious and healthy fall soup recipe!

main-coursesoupamerican

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6

Nutritional Information

Calories:385 kcal

Carbohydrate:28 g

Cholesterol:57 mg

Fat:24 g

Dietary Fiber:4 g

Protein:14 g

Saturated Fat:8 g

Sodium:1359 mg

Sugar:7 g

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

Step 1
Peel the squash and sweet potatoes and chop into half-inch cubes. You will want about 3 cups of each.
Step 2
In a large stock pot over medium heat, sauté the onion until translucent; push to the side of the pan.
Step 3
Add the sausage to the pot and brown. Remove grease, and set aside onto a plate.
Step 4
Add to the pot: squash, sweet potatoes, chicken broth, diced tomatoes, and tomato paste.
Step 5
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.
Step 6
Reduce heat to low. Add cooked sausage, garbanzo beans, fennel, cumin and salt and pepper.