Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 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.

Step 6

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