Butternut Squash & Sweet Potato Soup Recipe

Butternut squash is delicious and there are a lot of ways that you can cook it, so if you’re not a huge fan of this vegetable, then you should try this soup recipe by Kitchen Fun With My 3 Sons on YouTube, and you might change your mind. The butternut squash and sweet potatoes in this dish are tender and easy to chew on, and they taste incredible with the creamy and savory soup.

RELATED: Easy Roasted Butternut Squash Mac & Cheese Recipe

You can serve this on colder or rainy days but feel free to make this any time you want. You can also use any ground meat for this recipe, or leftovers if you like, that way you can save more money. To take this soup to the next level, you can add cheese on top before serving it, or if you’re someone who enjoys spicy food, then feel free to season it to your liking.

You might also like this: Easy Roasted Stuffed Butternut Squash Recipe

Ingredients for Butternut Squash & Sweet Potato Soup:

• 2 tbsp of butter
• 1 large yellow onion, chopped
• 1 pound of ground spicy Italian sausage
• 1 butternut squash, peeled, seeded, and cubed
• 2 sweet potatoes, peeled and cubed
• 1 cup of sliced mushrooms
• 2 cloves of garlic, minced
• 4 cups of chicken or vegetable broth
• 1 cup of wild rice
• 1 tsp of dried thyme
• 1 bay leaf
• 2 cups of kale, chopped
• 1 cup of heavy cream
• 1 tsp of kosher salt
• ½ tsp of black pepper
• Fresh thyme, for garnish

How to Make Butternut Squash & Sweet Potato Soup:

Step 1

Place a large pot on a stove over medium heat, then add the butter letting it melt, and saute the onion until translucent. Add the ground spicy Italian sausage, then break it apart, and cook it until nice and brown.

Step 2

Add the butternut squash, sweet potatoes, mushrooms, and garlic, then give them a good mix, and cook them for about 5 minutes or until slightly softened.

Step 3

Pour in the chicken and vegetable broth, then add the wild rice, dried thyme, and bay leaf, and bring it to a boil. Once boiling, reduce the heat, then let it simmer for about 30 to 40 minutes or until the rice is tender, and then remove the bay leaf.

Step 4

Add the chopped kale, then let it cook for an additional 5 minutes until the kale is wilted, and pour in the heavy cream while slowly stirring to combine. Let the soup continue to simmer for another 5 minutes, then serve, and enjoy!

*All these images are credited to Kitchen Fun With My 3 Sons via YouTube. Give her channel a visit and subscribe for more! 

Butternut Squash & Sweet Potato Soup Recipe