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
Scale
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.
