Squash and Sweet Potato Soup

5 servings; MFP

• 1 small butternut squash , peeled and chopped into 1/2” cubes (about 3 cups)

• 2 small sweet potatoes , peeled and chopped into 1/2” cubes (about 3 cups)

• 8 oz Impossible Impossible meat

• 1 medium onion

• Kroger No Salt Added Diced Tomatoes

• 2 Tablespoon. tomato paste

• 5 cups water

• 12g Better Than Bouillon Vegetarian, No Chicken Base

• 1/3 cup (46.2 g) Kroger Dry Garbanzo Beans

• 1 1/2 teaspoons whole fennel seeds

• 1 1/2 teaspoons whole cumin seeds

• salt and freshly ground black pepper , to taste

1. Peel the squash and sweet potatoes and chop into half-inch cubes. You will want about 3 cups of each.

2. In a large stock pot over medium heat, sauté the onion until translucent; push to the side of the pan.

3. Add the sausage to the pot and brown. Remove grease, and set aside onto a plate.

4. Add to the pot: squash, sweet potatoes, chicken broth, diced tomatoes, and tomato paste. 

5. Cook for approximately 7-10 min. or until squash and sweet potatoes are slightly firm on the outside but tender in the middle. Don’t overcook them or they will be mushy.

6. Reduce heat to low. Add cooked sausage, garbanzo beans, fennel, cumin and salt and pepper.

https://tastesbetterfromscratch.com/autumn-butternut-squash-and-sweet-potato-soup/