Autumn Soup | Kitchen Fun with My 3 Sons

This rich and creamy Autumn Soup is the ultimate comfort food for Fall. Packed with savory sausage, warm spices, and tender vegetables including butternut squash and sweet potato. This soup recipe is hearty and satisfying meal that’s perfect for cozy evenings.

Easy Butternut Squash and Sweet Potato Soup

If you love squash and sweet potatoes, this soup is a must-try. They’re not blended, so they add a lot of great texture when paired with the other veggies and sausage. It has a creamy base that’s full of herbs and spices all simmered together. My kids can be pretty picky when it comes to soup and veggies (which is common with all kiddos), but they really like this recipe. It’s super balanced and flavorful and doesn’t feel like you’re eating a lot of vegetables. If you’re searching for a filling and flavorful dinner, this soup deserves a spot in your regular rotation.

Why You’ll Love This Autumn Butternut Squash and Sweet Potato Soup

• Great leftovers. This butternut squash soup makes perfect leftovers. It reheats well in the microwave or on the stovetop.
• Vegetarian option. Skip the sausage and use vegetable broth to make this recipe vegetarian-friendly.
• Freezes well. You can make this autumn soup and store it in the freezer until you’re ready to use it. It tastes just as good when thawed!

Recipe Ingredients

This may seem like a long ingredients list. However, they all add flavor and texture to the soup to ensure the best result. Plus, many of the items are pantry staples!

• Butter: This is used to cook the onions. You can use salted or unsalted butter, depending on your preference and what you have on hand.
• Onion: The sweetness of the onion adds depth of flavor to the soup. I like to use yellow onion for this recipe.
• Italian sausage: I use spicy Italian sausage because it balances out the flavors. It’s not super hot because of the soft veggies, broth, and cream. However, you may use mild sausage if you prefer.
• Butternut squash: The soft chunks of squash soak up a lot of flavor in this soup, adding the perfect amount of heartiness.
• Sweet potatoes: I like the sweet flavor of the sweet potatoes in this Autumn soup as well. They perfectly complement the squash.
• Mushrooms: Adding mushrooms adds an umami and earthy flavor to the soup. It’s great for depth.
• Garlic: Fresh garlic has a sharp and pungent flavor that enhances the other components. I use it in so many dishes.
• Broth: I use chicken broth but vegetable broth is great, too.
• Rice: I chose wild rice because of its chewy texture and nutty flavor. You can also use brown rice or quinoa.
• Seasoning: I use dried thyme, salt, pepper, and bay leaves. The thyme adds complexity, while the bay leaves provide an herbal taste.
• Kale: One of my favorite leafy green veggies is kale. It’s so good for you and has great texture.
• Cream: I add heavy cream to thicken the broth of the soup and to add richness.

How to Make Autumn Soup

Below are all the steps to make this delicious and comforting fall soup recipe. I simmer it on the stove, but you may try it in the slow cooker, too! After you cook the sausage and onion, add all of the ingredients to the slow cooker and cook on low for 6-8 hours. Add the kale and cream in the last 30 minutes and dinner is served.

• Melt butter and saute onion. Heat a large pot over medium high heat and melt the butter. Add the chopped onion and cook it until it’s soft and translucent.
• Brown the sausage. Add the sausage and cook it until it’s browned and no longer pink. Break it up into small pieces as it cooks. 

• Add the veggies. Next, add the squash, sweet potatoes, mushrooms, and garlic. Stir the mixture until it is well combined, and cook the veggies for about 5 minutes or until they start to soften.
• Add the broth and rice. Stir in the 4 cups vegetable broth or chicken broth and wild rice. Then add the thyme and bay leaf.
• Boil and simmer. Bring the soup mixture to a boil, then reduce the heat and allow it to simmer for 30-40 minutes, or until the veggies are tender and the rice is fully cooked.

• Cook the kale. Add the chopped kale and cook it for about 5 minutes or until it starts to wilt.
• Add the cream. Pour in the heavy cream and stir it until it’s well combined. Simmer it for an additional 5 minutes. 
• Season and serve. Add the salt and pepper. Taste test and season the autumn soup to your liking. Ladle into a bowl and enjoy!

Proper Storage

Leftover butternut squash and sweet potato soup can be stored in an airtight container in the refrigerator for up to 4 days. Individual portions can be reheated in the microwave or a pot on the stove over low heat. 

Cool the soup completely and add it to a freezer-safe bag. Seal the bag and try to remove as much air as possible before sealing it. Store the bag flat in the freezer for up to 2 months. Thaw it in the refrigerator before you reheat it.

More Fall Soup Recipes to Try