Autumn Butternut Squash and Sweet Potato Soup
This rich and creamy Autumn Soup is hearty and perfect for the fall. It’s full of savory sausage, spices, and tender veggies. If you are looking for a filling dinner, this should be added to the rotation.
Servings: 6 Servings
Calories: 671kcal
Ingredients
- 2 tablespoons butter
- 1 large yellow onion chopped
- 1 pound spicy italian sausage ground
- 1 butternut squash peeled, seeded, and cubed
- 2 sweet potatoes peeled and cubed
- 1 cup sliced mushrooms
- 2 cloves garlic minced
- 4 cups chicken broth or vegetable broth
- 1 cup wild rice
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups kale chopped
- 1 cup heavy cream
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Fresh thyme for garnish
Instructions
- In a large pot such as a dutch oven, melt the butter over medium heat. Add the onion and sauté until translucent.
- Add the ground spicy Italian sausage to the pot and cook until browned, breaking it apart as it cooks.
- Stir in the butternut squash, sweet potatoes, mushrooms, and garlic. Cook for about 5 minutes, allowing the vegetables to slightly soften.
- Pour in the chicken or vegetable broth and add the wild rice, dried thyme, and bay leaf. Bring to a boil, then reduce heat and let it simmer for 30-40 minutes until the vegetables and rice are tender. Remove the bay leaf.
- Add the chopped kale to the pot and cook for an additional 5 minutes until wilted.
- Slowly stir in the heavy cream, mixing well to combine all ingredients. Let the soup simmer for another 5 minutes.
Video
Nutrition
Calories: 671kcal | Carbohydrates: 55g | Protein: 20g | Fat: 43g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 115mg | Sodium: 1616mg | Potassium: 1176mg | Fiber: 7g | Sugar: 10g | Vitamin A: 25391IU | Vitamin C: 38mg | Calcium: 164mg | Iron: 3mg