A Pot Full of Autumn
There’s a special chill in the air today. It makes me want a warm bowl of soup. This one is the color of fallen leaves. It just feels like a hug from the inside.
The first time I made this, my grandson called it sunset soup. I still laugh at that. It’s a simple pot of goodness. It turns a regular Tuesday into something a little more special.
The Heart of the Soup
Let’s start with the squash and sweet potatoes. Peeling them is the hardest part. But once they’re in the pot, the magic begins.
Browning the sausage with the onion is my favorite step. Doesn’t that smell amazing? It fills the whole house. This step matters because it builds the flavor from the very start.
A Little Secret in the Spices
Now for my mini-anecdote. I once used ground cumin by mistake. The soup was fine, but it wasnt the same. The whole seeds pop with flavor in your mouth.
They add little bursts of taste. Fun fact: fennel seeds are a secret in lots of Italian cooking! They make the soup feel cozy and familiar. What’s your favorite spice to cook with?
Why This Soup is Good For You
That bright orange color is a big clue. It means there’s lots of Vitamin A inside. That’s great for your eyes, especially when the days get darker.
The beans and sausage give you protein. This helps keep you full and happy. This matters because good food should both taste good and make you feel strong.
Your Turn in the Kitchen
This soup is very forgiving. Dont worry if your potato cubes arent perfect. They will taste wonderful anyway.
Do you like to add your own twist to recipes? Maybe some kale or a different bean? I’d love to hear what you create. Tell me, what is your favorite soup for a chilly day?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Butternut squash | 1 small (about 3 cups) | Peeled and chopped into 1/2 inch cubes |
| Sweet potatoes | 2 small (about 3 cups) | Peeled and chopped into 1/2 inch cubes |
| Ground Italian sausage | 1 pound | |
| Onion | 1 medium | |
| Diced tomatoes | 14.5 ounce can | |
| Tomato paste | 2 Tablespoons | |
| Low-sodium chicken broth | 5 cups | |
| Garbanzo beans | 15 ounce can | Drained |
| Fennel seeds | 1 1/2 teaspoons | Whole |
| Cumin seeds | 1 1/2 teaspoons | Whole |
| Salt and black pepper | To taste | Freshly ground |
My Cozy Autumn Squash Soup
When the leaves turn gold, I start craving this soup. It reminds me of my own grandma’s kitchen. She always said a good soup warms you twice. Once when you make it, and again when you eat it. Doesn’t that smell amazing?
This one is a hug in a bowl. It’s filled with sweet potatoes and butternut squash. The sausage makes it nice and hearty. I still laugh at the time I used too much pepper. My grandson’s face was a picture! Let’s get cooking together.
- Step 1: First, let’s prep our veggies. Peel the squash and sweet potatoes. Chop them into little half-inch cubes. You’ll need about three cups of each. This part takes a little time, I know. But it’s worth it for that perfect, tender bite.
- Step 2: Now, grab a big stock pot. Chop your onion and let it sizzle over medium heat. Cook it until it looks see-through. Then, just push it to the side of the pan. We’re making room for the star of the show.
- Step 3: Add the Italian sausage to the pot. Break it up with your spoon as it browns. Once it’s cooked, carefully pour out any extra grease. Then scoop the sausage onto a plate for later. (A hard-learned tip: Don’t skip draining the grease. Your soup will be much nicer, I promise!).
- Step 4: Time for the broth! Into the same pot, add your squash, sweet potatoes, broth, tomatoes, and tomato paste. Let it bubble away for about ten minutes. You want the veggies to be just tender, not mushy. What’s your favorite cozy soup ingredient? Share below!
- Step 5: Almost done! Turn the heat down to low. Stir in the sausage, garbanzo beans, fennel, and cumin. Now give it a good taste. Add salt and pepper until it’s just right for you. I like a lot of black pepper myself.
Cook Time: 30–40 minutes
Total Time: About 1 hour
Yield: 6 big bowls
Category: Dinner, Soup
Three Tasty Twists to Try
This soup is like a good friend. It’s wonderful just as it is. But it’s also happy to change things up. Here are a few fun ideas from my kitchen to yours.
- Make It Meatless: Skip the sausage. Use a can of white beans instead. It will be just as cozy and filling.
- Give It a Kick: Add a pinch of red pepper flakes with the spices. It gives the soup a lovely, warm tingle.
- Winter Spice Version: Try a dash of cinnamon with the cumin. It smells like the holidays in your kitchen.
Which one would you try first? Comment below!
How to Serve Your Masterpiece
Now, let’s talk about the finishing touches. A great bowl of soup deserves great company. I love to serve this with a thick slice of crusty bread. It’s perfect for dipping and getting every last drop.
For a garnish, a little fresh parsley on top looks so pretty. A dollop of plain yogurt is nice too. It makes the soup feel extra creamy. For drinks, a cold apple cider is my go-to. For the grown-ups, a glass of pale ale pairs wonderfully.
Which would you choose tonight?
Keeping Your Cozy Soup Cozy
This soup is a perfect make-ahead meal. Let it cool completely after cooking. Then pop it in the fridge for up to four days.
You can also freeze it for later. I use old yogurt containers. They are the perfect single-serving size. My grandson calls them my soup treasure chests.
I once put hot soup in a glass container. It cracked my favorite bowl! Now I always let it cool first. This small step saves a lot of trouble.
Reheat it gently on the stove. Add a splash of broth if it’s too thick. This keeps the flavors bright and happy.
Batch cooking this soup saves your week. A ready meal means less stress at dinnertime. That matters for a happy home.
Have you ever tried storing it this way? Share below!
Simple Fixes for Soup Troubles
Is your soup too thin? Let it simmer a bit longer. The extra heat will cook off some liquid. Your soup will get thicker and richer.
I remember when I first used fennel seeds. They were a bit strong for me. Now I toast them in a dry pan first. It makes their flavor softer and warmer.
Did your sweet potatoes get too soft? You cooked them a little too long. They should be tender but not mushy. This gives your soup a nice texture.
Fixing small problems builds your cooking confidence. You learn that mistakes are okay. And getting the flavor just right makes the meal special.
Which of these problems have you run into before?
Your Soup Questions, Answered
Q: Is this soup gluten-free?
A: It should be! Just check your chicken broth and sausage labels to be sure.
Q: Can I make it ahead?
A: Yes, the flavors get even better the next day. It’s a great plan-ahead meal.
Q: What if I don’t have cumin seeds?
A: You can use ground cumin instead. Use about one teaspoon instead of one and a half.
Q: Can I double the recipe?
A: Of course! Use your biggest pot. You will have soup for days.
Q: Any optional add-ins?
A: A little sprinkle of Parmesan cheese on top is lovely. A fun fact: Sweet potatoes are a great source of Vitamin A!
Which tip will you try first?
From My Kitchen to Yours
I hope this soup warms your kitchen. It is a hug in a bowl for chilly days. I love sharing these recipes with you.
It makes me so happy to see you cook. I would love to see your creations. Your photos always bring a smile to my face.
Have you tried this recipe? Tag us on Pinterest! Use our handle @GrandmasKitchen. I can’t wait to see your beautiful soup.
Happy cooking!
—Grace Ellington.
Autumn Squash Sweet Potato Soup Recipe
Description
A hearty and flavorful soup featuring autumn squash, sweet potatoes, and Italian sausage, seasoned with fennel and cumin.
Ingredients
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
- For a spicier kick, use hot Italian sausage. You can also substitute the fennel and cumin seeds with 1 teaspoon each of ground fennel and ground cumin.