Butternut Squash and Sweet Potato Soup

5 stars based on 2 votes

 

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 tastes just like fall in a bowl. It’s surprisingly easy to make; 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

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

Butternut Squash & Sweet Potato Soup

Servings: 6-8

Ingredients

  • 3 tablespoons unsalted butter
  • 2 cups roughly chopped yellow onions
  • 6 cups (about 2 pounds) butternut squash, peeled, seeded and cut into 1-inch chunks
  • 3 cups (about 1 pound) sweet potatoes, peeled and cut into 1-inch chunks
  • 8 cups chicken broth
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 tart yet sweet apple, such as Fuji or Honeycrisp, cored, peeled and cut into 1/2-inch pieces
  • 3 tablespoons honey
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground mace
  • 1/8 teaspoon ground nutmeg
  • 1 cup heavy cream

Instructions

  1. Melt the butter in a large pot. Add the onions and cook over medium-low heat until soft and translucent.
  2. Add the butternut squash, sweet potatoes, chicken broth, salt and pepper to pot. Turn the heat to high and bring to a boil. Reduce the heat to medium and cook until vegetables are very tender, about 15 minutes. Turn off the heat. Add the diced apple and purée the 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 the blended soup into a clean pot.)
  3. Add the honey, cinnamon, mace, nutmeg and heavy cream and stir. Bring to a simmer. Taste and adjust the 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.
  4. Note: This soup thickens as it cools. If necessary, add a bit of water to thin it back to desired consistency.

Reviews & Comments

  • Can this be made vegan? Has anyone done this successfully?

    - Maureen on October 9, 2014 Reply
    • Hi Maureen, You can substitute vegetable oil for the butter, vegetable stock for the chicken stock and omit the cream; won’t be quite as rich and creamy, but it should still be delicious.

      - Jenn on October 10, 2014 Reply
  • 5 stars

    Wow! Just made this recipe and it is pure perfection. I’ve been looking for a butternut squash soup recipe for a while now and found your site while looking for some other recipes, saw this and had to try it. So glad I did! It’s so easy to make, too. It’s silky, creamy, earthy, sweet and savory. Just what I was looking for. Thank you for this and all your other amazing recipes!

    - Alicea on September 30, 2014 Reply
  • Love this recipe as is. It has become a fall staple in my household.

    - Adora on November 14, 2013 Reply
  • 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!

    - Linda on November 7, 2013 Reply
  • 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.

    - Carol on October 23, 2013 Reply
  • 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! :~)

    - Linda on October 13, 2013 Reply
  • I garnish with fresh sage from the garden.

    - Tami on March 9, 2013 Reply
  • 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!

    - Judy on March 9, 2013 Reply
  • This is one of those soups that you crave year-round. My family loves it topped with garlic aioli ..

    - Eve on October 2, 2012 Reply
  • 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!

    - Rachel Munyon on June 23, 2012 Reply
  • I’m already longing for fall so I cam make this.

    - Amy Flick on June 21, 2012 Reply
  • 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!

    - Sue on March 8, 2012 Reply
  • This is so yummy, and great on a cold fall or winter day. I top it with pumpkin seeds and dried cranberries. Fabulous!

    - Tonya on March 8, 2012 Reply
  • 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!

    - Claudia on March 5, 2012 Reply
  • 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 :)

    - Emily on March 1, 2012 Reply
  • 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.

    - Ilene Smith on March 1, 2012 Reply
  • Great recipe and even better now that they sell the squash precut!

    - Jennie on March 1, 2012 Reply
  • 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

    - Amy Tong on February 29, 2012 Reply
  • Is there a difference if I use chicken stock or chicken broth in a soup?

    - Sandy on November 28, 2011 Reply
  • Carolyn, Vegetable broth will work just fine. Hope you enjoy it!

    - Jennifer on November 20, 2011 Reply
  • Can you make this with a vegetable broth instead of chicken broth?

    - carolyn on November 19, 2011 Reply
  • Erin, Don’t worry about replacing the mace with anything. Just leave it out…it will still be delicious. Hope that helps!

    - Jenn on November 16, 2011 Reply
  • What can I replace the mace with? I can’t find mace!

    - Erin on November 15, 2011 Reply
  • Love the pumpkin seeds garnish!

    - Jennifer on October 15, 2011 Reply
  • 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.

    - T. Day on October 15, 2011 Reply
  • 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 on October 12, 2011 Reply
    • 5 stars

      your suggestions answered my questions submitted earlier. should have read all the comments first… I am going to try with almond milk with smaller amount of cream to lighten up the fat. And I am going to top with fresh lump crabmeat from our wonderful Chesapeake Bay.

      - Janice "Jenise" Guidry on October 13, 2014 Reply
  • It’s so nice to have you do all of the research for us. It makes our decision making so much easier!! Thanks.

    - retro air jordan on September 25, 2011 Reply
  • 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

    - ugg knightsbridge on August 19, 2010 Reply
  • 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!

    - Heather on January 7, 2010 Reply
  • This sounds delicious and w/ the holidays fast approaching (not to mention the cold weather) I’m definitely going to make this.

    - ilona saari on November 5, 2009 Reply
  • 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!

    - Jenn on October 31, 2009 Reply
  • 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?
    Thanks,
    Debbie Greenspan

    - DEbbie Greenspan on October 28, 2009 Reply
  • this soup is AMAZINGLY delicious! the best butternut squash soup we’ve ever had (my dad was here and agrees).

    - bethy on October 27, 2009 Reply
  • 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.

    - I want to quit my job and cook all day on October 26, 2009 Reply
  • 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!!!! :)

    - Barbie on October 25, 2009 Reply
  • I made the soup and it was fantastic!! We loved it, loved it, loved it! Thanks so much and keep them coming.

    - Fran on October 21, 2009 Reply
  • I love a good sweet potato soup. This seems to be a good combination.

    - anushruti on October 21, 2009 Reply

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