View the print-ready version of this 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!
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:
- Pierce the skin. Using a fork, poke wholes around the outside of the squash.
- 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.
- Peel the squash.
- Cut in half. Cut the squash lengthwise (hot dog style) and scrape out the seeds from the rounder portion of the squash.
- 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.
