If you’re dreaming of a bowl of comfort that truly captures the essence of cozy autumn evenings, this Autumn Butternut Squash and Sweet Potato Soup Recipe is exactly what you need. It’s a luscious blend of tender butternut squash, sweet potatoes, and flavorful wild rice, enriched with spicy Italian sausage and creamy heavy cream. The balance of sweet, savory, and earthy flavors, along with the hint of fresh thyme, makes each spoonful a warm hug on a chilly day. Whether you’re cooking for family or friends, this soup is guaranteed to become a seasonal favorite.
Ingredients You’ll Need
This Autumn Butternut Squash and Sweet Potato Soup Recipe comes together beautifully with simple, wholesome ingredients. Each item plays an important role: the hearty vegetables bring creaminess and depth, the sausage adds a savory kick, and the wild rice gives a delightful texture that makes this soup truly satisfying.
- 2 tablespoons butter: Provides a rich, velvety base to sauté the aromatics and enhance overall flavor.
- 1 large yellow onion (chopped): Adds sweetness and a subtle complexity when sautéed to translucency.
- 1 pound spicy Italian sausage (ground): Brings a bold, spicy note that beautifully complements the sweetness of the squash and potatoes.
- 1 butternut squash (peeled, seeded, and cubed): Offers natural sweetness and creamy texture as it cooks down.
- 2 sweet potatoes (peeled and cubed): Adds earthiness and thickens the soup gently with its tender flesh.
- 1 cup sliced mushrooms: Introduces umami depth and a meaty bite without overpowering the other flavors.
- 2 cloves garlic (minced): Enhances the savory notes and makes the soup irresistibly fragrant.
- 4 cups chicken broth (or vegetable broth): Forms the flavorful liquid base that ties all ingredients together.
- 1 cup wild rice: Adds chewiness and nutty undertones that bring texture contrast.
- 1 teaspoon dried thyme: Imparts an herby aroma that pairs perfectly with the autumn vegetables and sausage.
- 1 bay leaf: Infuses a subtle depth to the broth during simmering.
- 2 cups kale (chopped): Provides vibrant color and a slight bitterness that balances the richness.
- 1 cup heavy cream: Creates a silky, smooth finish that makes the soup downright luxurious.
- 1 teaspoon kosher salt: Brings out the natural flavors of all ingredients.
- ½ teaspoon black pepper: Adds a gentle subtle heat for a well-rounded taste.
- Fresh thyme (for garnish): Brightens the presentation and adds fresh herbal notes.
How to Make Autumn Butternut Squash and Sweet Potato Soup Recipe
Step 1: Sauté Onions in Butter
Start by melting the butter in a large pot over medium heat. Adding the chopped yellow onion to the melted butter lets you develop a sweet, tender foundation for the soup. Cook until the onions become translucent and fragrant, which usually takes around 5 minutes. This step awakens the flavors that will build throughout the soup.
Step 2: Brown the Spicy Italian Sausage
Next, toss the ground spicy Italian sausage into the pot with the soft onions. Cook the sausage thoroughly, breaking it apart as it browns. The sausage adds a wonderful spicy kick, balancing the soup’s sweetness perfectly. Letting the meat brown ensures that it develops rich flavors and a satisfying texture to complement the tender vegetables.
Step 3: Add Vegetables and Garlic
Now it’s time to bring in the heart of the soup: the butternut squash, sweet potatoes, mushrooms, and minced garlic. Stir these ingredients into the pot and let them cook for about 5 minutes. This step softens the vegetables slightly and allows the garlic’s aroma to infuse the mix—giving you a wonderful taste base for the broth.
Step 4: Simmer with Broth, Rice, and Herbs
Pour in your chicken or vegetable broth, then add the wild rice, dried thyme, and the bay leaf. Bring everything to a gentle boil before reducing the heat to simmer. Let it cook uncovered for 30 to 40 minutes, until the squash, sweet potatoes, and rice become tender. This slow simmering melds flavors and ensures the soup has both creamy and tender bites. Don’t forget to fish out the bay leaf before moving on!
Step 5: Incorporate the Kale
Add the chopped kale into the pot and cook for another 5 minutes until it wilts but still retains a bit of chew and bright green color. The kale brings a pleasant, slightly bitter note, as well as a beautiful burst of nutrition and color contrast to this rich soup.
Step 6: Finish with Heavy Cream
Finally, stir in the heavy cream slowly and mix it well into the soup. This luscious addition gives the soup a creamy, indulgent texture that wraps all the ingredients in silky goodness. Let it simmer briefly for about 5 minutes to marry the cream with the other flavors, then it’s ready to enjoy!
How to Serve Autumn Butternut Squash and Sweet Potato Soup Recipe
Garnishes
Simple garnishes make a great soup even more inviting. Sprinkle freshly chopped thyme leaves on top of each bowl just before serving to add a fresh, herbal aroma and a subtle pop of green. For extra richness, a drizzle of good olive oil or a swirl of cream can be fantastic, letting each bite feel special.
Side Dishes
This Autumn Butternut Squash and Sweet Potato Soup Recipe pairs wonderfully with warm crusty bread or garlic toast for dipping. For a heartier meal, a fresh green salad with tangy vinaigrette will contrast the soup’s creamy texture beautifully. Roasted pumpkin seeds or a simple cheese plate can also add interesting flavors to your autumn meal.
Creative Ways to Present
For a cozy gathering, serve the soup in rustic bowls nestled on wooden boards, accompanied by small jars of seasonal pickles or chutney. You could also hollow out small round squash or large bell peppers and ladle the soup inside for an eye-catching, edible bowl that amps up the charm and seasonal feel of the dish.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, allow the soup to cool completely before transferring it to airtight containers. Stored in the refrigerator, it will keep fresh for up to 3-4 days. The flavors often deepen overnight, making it an ideal next-day lunch or dinner option without any extra work.
Freezing
This Autumn Butternut Squash and Sweet Potato Soup Recipe freezes well in freezer-safe containers or heavy-duty zip-top bags for up to 3 months. Just be sure to leave room for expansion. When freezing, consider leaving out the cream and adding it fresh after reheating for best texture, though it will still taste fantastic if frozen with everything included.
Reheating
To reheat, gently warm the soup on the stove over low to medium heat, stirring occasionally to prevent scorching. If separated or too thick, add a splash of broth or water to restore its perfect consistency. Avoid microwaving at high power to keep the creamy texture intact and enjoy your homemade soup as if it were freshly made.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply omit the spicy Italian sausage and use vegetable broth instead of chicken broth. You can also add extra mushrooms or beans if you want more protein and heartiness.
Is wild rice necessary in this recipe?
Wild rice adds a lovely chewy texture and nutty flavor, but you can substitute it with brown rice, quinoa, or leave it out for a smoother soup if you prefer.
Can I use frozen butternut squash and sweet potatoes?
Yes, frozen vegetables work fine. Just adjust the cooking time slightly, as frozen cubes will soften faster than fresh ones.
What if I don’t have heavy cream on hand?
You can use half-and-half or coconut milk for a lighter version or a dairy-free alternative. Keep in mind these will change the richness and final flavor slightly.
How spicy is this soup?
The level of heat depends mostly on the spicy Italian sausage brand you choose. If you prefer less spice, opt for milder sausage or use less. You can always add a pinch of cayenne or red pepper flakes if you want more zip.
Final Thoughts
This Autumn Butternut Squash and Sweet Potato Soup Recipe is everything you want for a nourishing, flavorsome dish during the cooler months. It’s a perfect blend of creamy, spicy, and savory notes that feels like a celebration of fall in every spoonful. Give it a try, and I promise it will find a special place in your recipe rotation for the season.
Print
Autumn Butternut Squash and Sweet Potato Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Autumn Butternut Squash and Sweet Potato Soup combines the natural sweetness of seasonal vegetables with the savory depth of spicy Italian sausage. Cooked with wild rice and kale, then enriched with cream, this hearty soup is perfect for cozy fall or winter meals.
Ingredients
Soup Base
- 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
Garnish
- Fresh thyme (for garnish)
Instructions
- Sauté Onion: In a large pot such as a dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes, to release its sweetness.
- Cook Sausage: Add the ground spicy Italian sausage to the pot and cook until browned, breaking it apart with a spoon as it cooks to ensure even browning and flavor distribution.
- Cook Vegetables: Stir in the cubed butternut squash, sweet potatoes, sliced mushrooms, and minced garlic. Cook for about 5 minutes, stirring occasionally, to slightly soften the vegetables and awaken their flavors.
- Add Broth and Rice: Pour in the chicken or vegetable broth along with the wild rice, dried thyme, and bay leaf. Bring the mixture to a boil, then reduce heat to a simmer. Let it cook uncovered for 30-40 minutes until both the vegetables and rice are tender. Remove the bay leaf when done.
- Wilt the Kale: Add the chopped kale to the pot and cook for an additional 5 minutes, allowing the kale to soften and meld with the other ingredients.
- Finish with Cream: Slowly stir in the heavy cream, mixing well to combine all ingredients uniformly. Let the soup simmer for another 5 minutes to blend the flavors and thicken slightly before serving.
Notes
- For a vegetarian version, omit the sausage and use vegetable broth.
- Wild rice adds a nice texture and nuttiness; however, you can substitute with brown rice or barley if preferred.
- Adjust the seasoning at the end with additional salt and pepper if needed.
- Garnish with fresh thyme leaves just before serving for added aroma and presentation.
- This soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
