Butternut Squash and Sweet Potato Soup


Butternut Squash Sweet Potato Soup 2

This is one of my favorite soups and I serve it every year for Thanksgiving. With butternut squash, sweet potatoes, apples and warm spices, it’s basically fall in a bowl. It’s surprisingly easy to make, though you’d never know by tasting it. The hardest part is wrestling with your butternut squash, so try to find one already cut up and packaged. Otherwise, see my photo tutorial below on how to prep it. Enjoy!

Butternut squash 0

Butternut Squash and Sweet Potato Soup

Printable Recipe

Serves 6 to 8


3 tablespoons unsalted butter
2 cups roughly chopped onions
6 cups (about 2 pounds) butternut squash, peeled, seeded and diced into 1-inch pieces
3 cups (about 1 pound) sweet potatoes, peeled and diced into 1-inch pieces
8 cups (64 ounces) chicken stock
1½ teaspoons salt
½ teaspoon freshly ground black pepper
1 tart-yet-sweet apple, cored, peeled and diced into ½-inch pieces
3 tablespoons honey
½ teaspoon ground cinnamon
¼ teaspoon ground mace
⅛ teaspoon ground nutmeg
1 cup heavy cream


1. Melt butter in large pot. Add onions and cook over medium-low heat until soft and translucent.

2. Add butternut squash, sweet potatoes, chicken stock, salt and pepper to pot. Turn heat to high and bring to a boil. Reduce heat to medium and cook until vegetables are very tender, about 15 minutes. Turn off heat. Add diced apple to pot and puree soup with a handheld immersion blender until very smooth and creamy. (Alternatively, use a standard blender to puree soup in batches, being careful not to fill the jar more than halfway. Leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour blended soup into a clean pot.)

3. Add honey, cinnamon, mace, nutmeg and heavy cream and stir. Bring to a simmer. Taste and adjust seasoning if necessary. If you like a sweeter soup, add more honey. For a thinner soup, stir in a bit of water; to thicken, simmer and stir over low heat.

*This soup thickens as it sits. To reheat, add a bit of water to thin it back to desired consistency.

How to Prep a Butternut Squash

1. Cut off thin slice from top and bottom
Butternut squash 1

2. Peel
Butternut squash 2

3. Stand up and cut in half
Butternut squash 3

4. Remove seeds and stringy flesh
Butternut squash 4

5. Cut each half in two, then slice into smaller pieces
Butternut squash 5

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  • I love a good sweet potato soup. This seems to be a good combination.

  • Fran

    I made the soup and it was fantastic!! We loved it, loved it, loved it! Thanks so much and keep them coming.

  • Barbie

    HI Jenn–Thanks for checking it out:) I just do it for fun–your site looks AMAZING!! I have seen it before thru Julie (after i had already started my blog!)LOL
    Will check back and try some of your fantastic recipes!!! Starting with this one!!!! :)

  • I want to quit my job and cook all day

    I made this soup to bring to a friend who just had a baby and it was a huge hit. I dropped it off along with a loaf of locally-made farm bread. Thanks for an easy, yet elegant recipe.

  • bethy

    this soup is AMAZINGLY delicious! the best butternut squash soup we’ve ever had (my dad was here and agrees).

  • DEbbie Greenspan

    Hi Jenn,
    This looks great, I’ll try it. I’d like to skip the heavy cream. Would you suggest using a regular Idaho Potato to thicken it up?
    Debbie Greenspan

  • Jenn

    Debbie: You can definitely omit or cut back on the cream. Don’t worry about adding anything as a substitute…it will be thick enough. Enjoy!

  • This sounds delicious and w/ the holidays fast approaching (not to mention the cold weather) I’m definitely going to make this.

  • Heather

    This soup is delicious. I had such a large quantity left over when I made it last month that I froze half of it. I was unsure about how such a creamy soup would taste when defrosted, and whether the texture would hold up. This past weekend, I defrosted the remaining portion and heated it up. It tasted just as delicious as it did the day I made it, so yes, you can freeze it. Thanks, Jenn!

  • Potatoes are rich in nutrients! Potatoes, not only when the value of various foods to eat! When the ingredients can be! When the drug can also be

  • It’s so nice to have you do all of the research for us. It makes our decision making so much easier!! Thanks.

  • T. Day

    This soup was excellent! My whole family enjoyed it, including 13 and 10 year old girls. The only changes I made were to roast the squash and sweet potatoes in a 400° oven for 40 minutes, instead of boiling them, and I used whole milk instead of heavy cream. Served it with roasted pumpkin seeds as a garnish on the soup and crusty bread. Excellent fall dinner!

  • T. Day

    Last night I ate some leftovers of this soup and added some craisins to it. Fantastic! It gave the soup a sweet quality with a true fall harvest taste.

  • Love the pumpkin seeds garnish!

  • Erin

    What can I replace the mace with? I can’t find mace!

  • Erin, Don’t worry about replacing the mace with anything. Just leave it out…it will still be delicious. Hope that helps!

  • carolyn

    Can you make this with a vegetable broth instead of chicken broth?

  • Carolyn, Vegetable broth will work just fine. Hope you enjoy it!

  • Sandy

    Is there a difference if I use chicken stock or chicken broth in a soup?

  • This is one of my favorite soup recipe. I love the sweetness from the squash and onions. So easy to make and I think they are better the next day too. It’s good to make a large batch and save some for later! Delicious recipe!

    amy [at] utry [dot] it

  • Jennie

    Great recipe and even better now that they sell the squash precut!

  • Ilene Smith

    I absolutely love butternut squash soup and I love sweet potato anything. Never thought about blending the two ~ this is fabulous! A new all-time favorite.

  • Emily

    I love this soup! The combination of butternut squash and sweet potato is so yummy. My family loved it…they’ve already asked me to make sure I always have the ingredients on hand :)

  • Claudia

    I made my first butternut squash soup last week but I would love to try this recipe with sweet potato! So good and so good for you!

  • Tonya

    This is so yummy, and great on a cold fall or winter day. I top it with pumpkin seeds and dried cranberries. Fabulous!

  • Sue

    Made it this past weekend and it was a hit! I froze some, so I’m anxious to see how it is once defrosted. Thanks for the great recipe!

  • Amy Flick

    I’m already longing for fall so I cam make this.

  • Rachel Munyon

    This is my absolute favorite recipe! I prefer to purchase the organic whole squash and cut it myself. Butternut squash soup is one of my favorite things for fall and winter, and this recipe is just deliche!

  • Eve

    This is one of those soups that you crave year-round. My family loves it topped with garlic aioli ..

  • Judy

    I made this for my grandchildren who don’t like vegetables, they loved this soup :) I topped it with Pomegranate seeds and served with some of our wonderful San Francisco sourdough bread. We all loved it!

  • Tami

    I garnish with fresh sage from the garden.

  • Linda

    This soup was absolutely fantastic! I love the combination of the squash & sweet potato as they are both my favorites. And for Erin about replacing mace, I used Allspice which my Substitution book said to do. I love to put Allspice in a lot of recipes anyway. Thanks so much for this recipe. Keep them coming! :~)

  • Carol

    Excellent! I have made other squash soups which were fine but this soup is delicious. My guests will be thrilled when I serve it this weekend. I’m looking forward to trying more of your great recipes.

  • Linda

    Jenn, your recipe for Butternut Squash & Sweet Potato Soup has by far been the best soup I have ever made! Now when I make it, I make about 10 qts of it so I can freeze some plus have some for leftovers, and I live alone. That should tell you how much I love this soup. I’ve made it for friends & given the recipe to friends & they all love it too! I never used to be much of a soup person but you’ve made a soup lover out of me. The combination of the squash & potato & apple with all the spices is just perfect! The cream as you said just makes the soup! I normally don’t use cream in anything & I tried the soup without it & it was delicious but the cream made it so much better! I don’t know what I’ll do in the months when I can’t get squash now. Thanks for all the hard work you do to create these wonderful recipes! Keep ‘em coming!

  • Adora

    Love this recipe as is. It has become a fall staple in my household.

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