Description
This comforting autumnal soup features a vibrant blend of roasted butternut squash and sweet potatoes, balanced with protein-rich chicken sausage and fiber-packed garbanzo beans. Infused with aromatic fennel and cumin seeds, this nutrient-dense, one-pot wonder is the perfect meal for crisp days, offering a grounding and satisfying experience that warms the body and soul.
Ingredients
3 cups butternut squash, peeled and cubed
3 cups sweet potatoes, peeled and cubed
1 lb Italian-style chicken sausage, casing removed
1 can (15 oz) garbanzo beans, drained and rinsed
1 can (14 oz) diced tomatoes
2 tbsp tomato paste
4 cups chicken or vegetable broth
1 tsp fennel seeds
1 tsp cumin seeds
2 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
Salt and pepper to taste
Instructions
Heat olive oil in a large pot over medium heat.
Add the chicken sausage and cook until browned, breaking it apart with a wooden spoon.
Add the onion and sauté until translucent, then add the garlic, fennel seeds, and cumin seeds, cooking for 1 minute until fragrant.
Stir in the cubed butternut squash, sweet potatoes, diced tomatoes, and tomato paste.
Pour in the broth and bring to a simmer.
Cover and cook for 20-25 minutes, or until the squash and potatoes are tender.
Stir in the garbanzo beans and cook for an additional 5 minutes.
Season with salt and pepper to taste and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days; the flavors continue to develop over time. This soup also freezes well for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 7g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 55mg