Butternut Squash and Sweet Potato Soup

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This easy-to-make butternut squash soup with sweet potatoes, apples, and warm spices tastes like fall in a bowl.

Butternut Squash & Sweet Potato Soup

This easy-to-make butternut squash and sweet potato soup is one of my favorites, and I serve it every year for Thanksgiving. The hardest part of making it is wrestling with the butternut squash, so, to make life easy, I call for pre-cut squash from the produce department. Anytime you’re selecting pre-cut produce, make sure it’s fresh; I always grab a package from the back of the shelf, as those tend to have later expiration dates.

What you’ll need to make Butternut Squash and sweet potato soup

how to make butternut squash sweet potato soup

Step-By-Step Instructions

To begin, melt the butter over medium heat in a large pot and add the onions.

how to make butternut squash sweet potato soup

Cook, stirring occasionally, until soft and translucent, about 5 minutes.

how to make butternut squash sweet potato soup

Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot.

how to make butternut squash sweet potato soup

Bring to a boil, then cover and reduce the heat to low.

how to make butternut squash sweet potato soup

Simmer until vegetables are very tender, about 15 minutes.

how to make butternut squash sweet potato soup

Add the diced apple and honey.

how to make butternut squash sweet potato soup

Purée the soup with a handheld immersion blender until very smooth and creamy. (Alternatively, use a standard blender to purée 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 dishtowel to allow the heat to escape. Pour the blended soup into a clean pot.)

how to make butternut squash sweet potato soup

Stir in the cinnamon, mace, nutmeg, and heavy cream.

Bring to a simmer, then taste and adjust the seasoning if necessary. If you like a sweeter soup, add more honey. To thicken the soup, simmer over low heat until desired consistency is reached.

Butternut Squash & Sweet Potato Soup

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Butternut Squash & Sweet Potato Soup

This easy-to-make butternut squash soup with sweet potatoes, apples, and warm spices tastes like fall in a bowl.

Servings: 6-8

Ingredients

  • 3 tablespoons unsalted butter
  • 2 cups roughly chopped yellow onions
  • 2 pounds pre-cut butternut squash
  • 2 medium sweet potatoes, peeled and cut into 1-inch chunks (about 1-1/2 pounds before peeling)
  • 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 over medium heat in a large pot. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes.
  2. Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot. Bring to a boil, then cover and reduce the heat to low; simmer until vegetables are very tender, about 15 minutes. Turn off the heat. Add the diced apple and honey and purée the soup with a handheld immersion blender until very smooth and creamy. (Alternatively, use a standard blender to purée 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. Stir in the cinnamon, mace, nutmeg, and heavy cream. Bring to a simmer, then taste and adjust the seasoning if necessary. To thicken the soup, simmer over low heat until desired consistency is reached.
  4. Note: This soup thickens as it cools. If necessary, add a bit of water to thin it back to desired consistency.
  5. Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (The soup will thicken up while in the freezer. While reheating, add a bit of water if necessary to thin it to your desired consistency.)

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (8 servings)
  • Calories: 359
  • Fat: 18 g
  • Saturated fat: 10 g
  • Carbohydrates: 43 g
  • Sugar: 19 g
  • Fiber: 5 g
  • Protein: 9 g
  • Sodium: 816 mg
  • Cholesterol: 59 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • I am wanting to try this recipe in class (I am in culinary school), do you think that a vegetable stock would work well? I am looking at multiple variations to see any tweaks we may want to make to tie in with the other dishes for the meal. Thank you!

    • — Nicole Whitt on September 14, 2021
    • Reply
    • Sure, Nicole, vegetable stock would work nicely here. Good luck with culinary school! 🙂

      • — Jenn on September 14, 2021
      • Reply
  • Another winner! Don’t wait until autumn to make. I had no mace so substituted ground nutmeg and chose no sodium stock. Extremely flavorful and the sweet potato, apple and honey gave it a subtle sweetness. This recipe will replace Jenn’s Butternut squash one for me- though that is really good too. This has more depth of flavor. I found the cubed squash at Wegmans and even cubed sweet potatoes. Made it so quick to pull together. I pureed in batches in blender and put puree in my stand mixer bowl. When done pureeing, wiped out the pot and poured the soup back in the pot. So easy. Can’t wait for your new cookbook to come out. Thanks, JENN!
    My tip, I always store leftover soup in pint or quart Mason jars. They are my new BFF in the kitchen.

    • — Christine Smith on July 22, 2021
    • Reply
  • I made this soup so many times now and love it! I have shared it with so many people because once they also try it, they are hooked too!

    • — Diane S on March 10, 2021
    • Reply
  • Hi Jenn Love all of your recipes! I have been wanting to make this soup, and have everything on hand but wondering could i use coconut milk instead if i dont have any cream?
    Thanks so much!

    • — Melissa on February 16, 2021
    • Reply
    • So glad you like the recipes! I haven’t used coconut milk here, but a number of other readers have commented that they have successfully. Hope you enjoy!

      • — Jenn on February 17, 2021
      • Reply
  • This is so comforting on a cold winter day!! I’ve made this at least once a week recently with all the snow, sometimes with sweet potatoes and sometimes subbing regular potatoes and some extra honey instead in a pinch. It’s great both ways!

    • — Melissa on February 3, 2021
    • Reply
  • Silky smooth alone with the butternut squash, but the addition of sweet potatoes takes it to another level! This is a staple in my house every fall, and I’ve even served it at Thanksgiving as an apetizer “shooter” in tiny espresso mugs. My family loved it!

    • — susan jedynak on February 2, 2021
    • Reply
  • This is a perfect snow day soup! Despite having my immersion blender break at the end, I will be making this recipe again. Make sure to use your largest pot with this recipe. I used a four-quart and it is full to the brim! I also substituted pears for apples because I couldn’t make it to the store and my soup is delicious.

    • — AustinD on January 31, 2021
    • Reply
  • I have made this delicious soup a few times. It is now a family favorite!

    • — Debbie on January 28, 2021
    • Reply
  • Love this recipe! I sautéed the onions and garlic and roasted the butternut squash. If you like the apple taste which I do use a whole apple. For a more subtle sweetness consider using 1/2 or 3/4 of an apple. Easy, delicious and you will be happy that you have leftovers for a few days.

    • — Stephanie on January 28, 2021
    • Reply
  • Soooo easy to make. This soup was so good, it went from being an appetizer to my actual meal. Just couldn’t stop eating it. Second time I made it, I used 1/2 low sodium and 1/2 no sodium broth, first batch was just a tad too salty

    • — Mark on January 28, 2021
    • Reply
  • Seriously one of the easiest and most delicious soups I’ve made this winter! Keep in mind this makes a HUGE batch of soup so be prepared to bring a quart to a friend. I may have cut the apples much to small and they just weren’t totally processed by my immersion blender. I left them as is and called them apple croutons!

    • — Lisalen on January 28, 2021
    • Reply
    • I have tried this recipe! So yummy! I was wondering, if ever, I ran out of apples, can I substitute with pears?

      • — Lynn Lin on January 28, 2021
      • Reply
      • Sure, Lynn – I think pears would work well here.

        • — Jenn on January 28, 2021
        • Reply
    • My family has always loved the Panera Autumn Squash soup but it’s only available seasonally. When I first made this recipe they were skeptical but after they tried it, they now say that it’s better than Panera’s and request it all the time. Bonus is how easy it is to make. A definite keeper! In

      • — Lin Batten on January 28, 2021
      • Reply
  • I love all of Jenn’s soup recipes and I’m getting ready to make up a batch of the Butternut/Sweet Potato Soup today, as I bought a box of butternut squash from the Mennonite Community Market for $12.00 before they closed down for the season last Nov.
    I’ve made the soup both ways but I tend to like it just plain, without the extra spices. I also add the apple but not the honey. Either way, it’s a lovely soup!

    • — Vickie on January 28, 2021
    • Reply
  • This soup is wonderful – I’ve made it several times and it’s always delicious. I sometimes substitute allspice for the mace. I usually double the amount of mace, cinnamon and nutmeg for a bit more spice. It’s a great fall recipe.

    • — Alex & Barb on January 28, 2021
    • Reply
  • My bride likes this soup, so it should get 5 stars!
    I’m going to wait until my second time AFTER I’ve managed to find ground mace. I used an 1/8 of a teaspoon of nutmeg instead of 1/16th of a teaspoon of nutmeg and an 1/8th of a teaspoon of mace. I go to a medium-sized store, Petaluma Market, here in Sonoma County, CA. I guess I’ll try Whole Foods or worse case, the Internet and then try to do the recipe as written.

    What we love about the soup is the wonderful color, the texture, and before I added the nutmeg and cinnamon and cream, the taste. It’s the kind of soup that warms one’s soul. I’ve got it all done early in the afternoon. And I’ll just bring it up to a simmer as our Tuesday cocktail party with friends in San Francisco via FaceTime winds down. I’m going to do an arugula and pear salad along with it. But the muffins sounded like they would be fun to try.

    • — Michael Thoma on December 29, 2020
    • Reply
  • I made this soup last night for dinner and everyone loved it. It makes quite a full pot of soup so does feed a family of 4 or 5 people. Had leftovers for lunch today and I haven’t eaten lunch in years so it must be good. It’s a thick soup so very filling. Try it, you’ll like it!

    • — Bev Rowsell on December 12, 2020
    • Reply
  • Super tasty, needs nothing else!

    • — Zina on December 9, 2020
    • Reply
  • Family really enjoyed the soup and pumpkin muffins. For the muffins I used 1 1/2 cups of pumpkin purée instead of 1 cup. I add the remaining pumpkin purée to the soup. We try and avoid waste. Turned out wonderful. Thanks Jen

    • — Scott on December 7, 2020
    • Reply
  • Made this today for a sick friend. It’s like Fall in a bowl! A definite keeper.

    • — Denise H. on December 6, 2020
    • Reply
    • Hi Jen. What would you recommend as a substitute for the mace? I’ve never used it before and am hesitant to spend the high price on it for one recipe. Thank you for your time.

      • — Monica on January 4, 2021
      • Reply
      • Hi Monica, you can just leave out the mace. The soup will still taste great – enjoy!

        • — Jenn on January 4, 2021
        • Reply
  • Is it OK to freeze the soup WITH the heavy cream added, or is it better to add the cream after the soup thaws?

    • — John Peattie on December 1, 2020
    • Reply
    • Hi John, this soup is fine to freeze with the cream but if you haven’t added it yet, I’d probably freeze it without and then add it when reheating. Hope that helps!

      • — Jenn on December 1, 2020
      • Reply
      • Thanks Jenn. I haven’t added the cream yet, so I’ll add some cream to what we’re going to eat tonight, and then freeze the rest without. BTW, the soup is definitely a winner. I tasted some after puréeing and adding the spices – AWESOME! This one’s definitely going into my book of favourite recipes.
        In reality, I’ve not yet found one recipe on this wonderful site that I really don’t like. Thank you.👍

        • — John Peattie on December 1, 2020
        • Reply
  • I am making this today for Thanksgiving…would it be ok in the refrigerator until Thursday or should I freeze it? Thank you!!

    • — Vikki Longo on November 23, 2020
    • Reply
    • Hi Vikki, You can get away with refrigerating it. Happy Thanksgiving!

      • — Jenn on November 23, 2020
      • Reply
    • Thank you Jenn… I have to say one of the many reasons I love your blog is that you answer questions. You truly care about helping the home cook. Happy Thanksgiving to you and your family.

      • — Vikki Longo on November 24, 2020
      • Reply
      • 💗 Hope you and your family have a great Thanksgiving too!

        • — Jenn on November 24, 2020
        • Reply
  • I’m planning to make this for thanksgiving. Can I make this in advance, like a day or two? Thanks.

    • — Jessica on November 22, 2020
    • Reply
    • Sure – hope you enjoy! 🙂

      • — Jenn on November 23, 2020
      • Reply
  • You know you have a keeper when you’ve flubbed as much as I did making this and it still blows your mind (perhaps more so). I made some silly substitutions out of necessity and Jenn, I’m about to rock your world with this variant (or maybe not, I don’t know you personally).

    As a novice cook, I apparently didn’t know what butternut squash was (cue pointing and laughing) and accidentally got Kabocha squash. With it’s hard exterior and awkward shape, I had to cut it in half + foil it, bake it ahead of time, and then scoop out the meat, which I added alongside the diced apple and honey.

    Further, I only had 1 litre of regular chicken broth at my disposal and one litre of VERY garlicy Campbell’s chicken broth.

    Now I know you might be wincing at this point, but Jenn, what came out was the most amazing, sweet + savoury honey garlic squash soup the world has ever seen. The Kabocha added nuttiness with a tinge of sweet, and the whole thing was still decidedly fall. If I did it again, I would try adding carmelized onions or shallots to the soup after blending it.

    If you have the time and interest, I would suggest trying this variant! Overall, this soup still gets a 5 star rating because the texture and balance of everything was still great and, again, it’s flexible. Thank’s for this awesome recipe!

    • — Corrine on November 16, 2020
    • Reply
    • Hi Corrine, so glad to hear that the soup turned out so nicely even with all of your “tweaks!!” 🙂

      • — Jenn on November 16, 2020
      • Reply
  • Just made this… I am sipping on it as I’m typing this! It’s November 2020 and I was looking for something hearty and warm… it turned out great! I used vegetarian stock. Next time I’m thinking to use 1/2 the honey since the sweet potato already adds some sweetness. Making again!

    • — Noemi on November 15, 2020
    • Reply
  • Made this soup for the first time and it was delicious! I did change it a little though. I added pumpkin pie spice and cinnamon instead of mace, one Tbsp of hot pepper infused honey with two regular, and instead of cream I added thick vanilla yogurt. It turned out fabulous!
    Kathy (Peterborough, Canada)

    • — Kathy Garvey on November 14, 2020
    • Reply
  • Hi Jenn! First of all, love love this recipe just as written! I have a couple questions for substitutions though. I would like to reduce the carbs for friends on the Keto diet. Would subbing pumpkin for the sweet potato work and would you start with a fresh pumpkin or would pureed pumpkin do? Also, would pureed squash work in this recipe? What adjustments would I need to make other than cooking time? My friend harvested and put up a large quantity of squash this year which I will gladly accept! Thanks Jenn!

    • — Kathy Bettes on November 12, 2020
    • Reply
    • Hi Kathy, so glad you like the soup! I do think this would work with either pumpkin or squash. (And it’s fine to start out with it in puréed form.) Hope that helps and that your friends enjoy!

      • — Jenn on November 13, 2020
      • Reply

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