Oct

19

2009

Butternut Squash and Sweet Potato Soup

Holidays / Soups  Posted by / 31 comments

 

Butternut Squash Sweet Potato Soup 2

This is my favorite soup 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

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Butternut Squash and Sweet Potato Soup
Printable Recipe

Serves 6 to 8

Ingredients

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

Directions

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
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2. Peel
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3. Stand up and cut in half
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4. Remove seeds and stringy flesh
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5. Cut each half in two, then slice into smaller pieces
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