Squash and Sweet Potato Soup

This is one of my favorite fall soups! I’ve never given the recipe to anyone who doesn’t like it, so I hope you do too!

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Ingredients:
•    1 butternut squash
•    2 sweet potatoes
•    1 lb. Italian sausage
•    1 medium onion
•    1 can diced tomatoes
•    2 Tbs. tomato paste
•    3 cups chicken broth
•    1 can garbanzo beans, drained
•    1 tsp whole fennel seed
•    1 tsp whole cumin seed
•    salt and pepper to taste

Directions:
•    Peel the squash and sweet potatoes and chop into half-inch cubes.
•    Sauté onion until translucent; set aside.
•    Brown sausage. Drain well and set aside.
•    In large pot combine squash, sweet potatoes chicken broth, diced tomatoes, tomato paste. Cook for approximately 7-10 min. or until squash and sweet potatoes are slightly firm on the outside but softer in the middle. Don’t overcook or they will be mushy.
•    Add garbanzo beans, fennel, cumin and salt and pepper.

**This tastes even better the next day!