Butternut Squash and Sweet Potato Soup

Tested & Perfected Recipes

 

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

My Recipe Videos

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.
  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: 375
  • Fat: 18g
  • Saturated fat: 10g
  • Carbohydrates: 47g
  • Sugar: 19g
  • Fiber: 5g
  • Protein: 9g
  • Sodium: 829mg
  • Cholesterol: 59mg

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.

Reviews & Comments

  • I absolutely LOVE this soup. I make it every year now for Thanksgiving 🙂 Thanks for sharing!!!

    • — Marika on October 8, 2018
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  • This is the most wonderful soup in my recipe box! Easy to pull together and even my picky children love it! I cut the cream in half to make it lighter but the taste isn’t effected. Love Jen’s recipes!

    • — Aimee Provine VerKuilen on October 4, 2018
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  • Oops! But wonderful… I bought the “squash” at roadside stand and didn’t realize it was a long neck pumpkin til I got home, but I made the soup anyway. Soup was delish! Now I will have to make it again with butternut squash.

    • — Trudy on September 29, 2018
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  • I’ve been searching for the best butternut squash soup recipe for quite some time now and I seem to have found it. This is perfect. I add a teaspoon of honey to each bowl of soup I pour myself, I like it super sweet but the rest of the house does not. I also douse it with black pepper in my bowl because I like the sweetness and the mild heat combined. This recipe tops the charts!

    • — JENNIFER L. on September 27, 2018
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  • Couple questions here. But first- Love this recipe ! It’s best squash soup I’ve ever tasted! I want to make this soup a week ahead. So I will freeze it. What directions would you change or add if I’m freezing it then defrosting the day I’m serving ? Also does it “go” for this time of year? Or do u recommend more of a summer soup? Ty! It’s for 25 ppl, tripling the recipe should do it, right?

    • — Nechama on May 13, 2018
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    • Glad you like this soup! You really don’t need to change anything in the recipe in order to freeze it, but if you’d like, you can wait to add the cream until you’re reheating it. Just reheat it on the stovetop until hot. You asked if the soup is appropriate for this time of year — while it’s always tasty, based on the butternut squash and sweet potato ingredients, it’s definitely more commonly made in the fall and winter. If you’d a more seasonal soup, you could consider this Green Pea and Asparagus Soup or this Creamy Zucchini Soup. Hope that helps!

      • — Jenn on May 14, 2018
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      • Thank you!

        • — Nechama on May 15, 2018
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  • Can you freeze this soup???

    • — Judy on February 6, 2018
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    • Yes – it freezes nicely!

      • — Jenn on February 6, 2018
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  • I would never have tried this combination of flavors, esp. the apple and onions except that Jenn’s recipes are always good. It was wonderful. I am not a fan of sweet flavors, but it was not sweet, just a perfect blend . It was even better the next day. I did not add any cream to this, and liked it fine as is. The only thing left out was mace, because I just didn’t have it.

    • — Laura Migliore on January 3, 2018
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  • Delicious! Because of a dairy sensitivity we substituted coconut milk for the cream. Enjoyed every spoonful!

    • — Marlys on December 26, 2017
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  • I just finished making this. I love it! I did not add the honey and I added 1/4 tsp red pepper flakes.
    I didn’t add the cream since I personally don’t like a creamy soup and it’s excellent without it.
    Will keep this recipe!

    • — Patty on November 26, 2017
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  • YUMMY! I made this delicious soup today. Very, very easy. The flavours are awesome. I wasn’t sure I’d love the cinnamon, nutmeg, honey thought it might seem too sweet for a soup but the flavours are amazing. I followed the recipe except I couldn’t find mace so I just omitted. Thanks Jenn – love your recipes!!!

    • — TracyV on May 29, 2017
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  • This soup is FANTASTIC! Easy to make and even a beginner can impress with this one. I play with the amount of cream at the end, it is a beautiful soup even with a little less cream to lighten it a bit.

    • — Aimee on April 27, 2017
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  • As always, Jenn doesn’t disappoint! The flavors are incredible. And even more amazing is how they build…first the squash & sweet potato then the apple and last but not least those spices! Oh my word!!!! This is the reason I go straight to this website for all my recipe curiosities. Looking forward to more of this one tomorrow!

    • — Tahnika Rodriguez on March 12, 2017
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  • Yummy yummy yummy! Today was a cold winter day with lots of snow and this seems like the perfect antidote, which it was. I would just like to know if there is a simple way to peel a hard squash like butternut? I put it in the microwave to soften it for a few minutes which helped but wondered if there is a better way to do it. Thanks for the great recipe!!

    • — Joan on February 12, 2017
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    • Hi Joan, Glad you enjoyed the soup! I take the easy way out and purchase squash that’s already been peeled and diced :). If you prefer buying a whole squash, I do have a little tutorial with images on the page with the recipe that shows the easiest way to prep it. Hope it helps!

      • — Jenn on February 13, 2017
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  • Jenn, I love your soups and this one was no exception. So easy… bought the squash already cut up, the onions rough chopped at my local produce market, and followed the recipe exactly as written. I like a thicker soup so I let it simmer for another thirty minutes or so. Perfect! It’s a nasty night and I am sitting here with a big mug of this great soup. Thanks for another winner. Question, would love an update on your cookbook and I am thrilled with your grana padona (didn’t spell that right) giveaway. Love that cheese.

    • — Carol on December 3, 2016
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    • Hi Carol, so glad you enjoyed the soup. (It is perfect for a cold, dreary night!) The cookbook will be released in the Spring of 2018, so still over a year away, but I hope it will be worth the wait :)!

      • — Jenn on December 4, 2016
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  • This is definitely a keeper recipe for us. I made about half a batch for my wife and I and for the main batch I replaced the Heavy Cream with Almond milk and it came out amazing. Near the end I scooped a large bowls worth out into another saucepan and added some additional spices. I was a bit concerned about the combination i used but I wanted a bit more of a kick to my soup. I added yellow curry, garlic powder, cayenne and cumin and it was amazing a very sweet start with a spicy finish. My wife and i are both thrilled. served it with a vegetarian BLT, and salad. Thank you so much.

    • — Jeff Retke on November 5, 2016
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  • Have you ever used a cup of cashews to replace the cream in any of your soups? They are healthier than heavy whipping cream.

    • — Michele on October 30, 2016
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    • I haven’t Michele, but it’s something I’ll have to experiment with at some point. Thanks for the suggestion!

      • — Jenn on October 30, 2016
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  • Another wonderful recipe Jennifer. Great flavors! Thank you for sharing the recipe!

    • — Jim on October 24, 2016
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  • I found this soup delicious but rather too sweet for my UK tastebuds. I will leave out the honey and apple next time. This soup was also thick and creamy without the cream if looking for a healthier alternative.

    • — Jules on October 18, 2016
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  • I made this for dinner the other day and loved it. Going to use it as a starter this Thanksgiving Can this be made ahead of time and frozen?

    • — MaryAnne on October 6, 2016
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    • i have not made this recipe…but, I always freeze my butternut squash soup

      • — Connie Sinn on October 18, 2016
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  • The soup is absolutely delicious!! 5 star!!!

    • — Natalie on October 6, 2016
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  • Thank you for the wonderful recipe, thanks to you people think I can make a great butternut squash soup. However, I just added a teaspoon of mild curry powder to satisfy my liking for spicy food. BTW I love your website!

  • This soup is fantastic. I have always hated soups which are on the sweet side and only picked this recipe because someone wanted me to cook for them. Well, what a surprise. Guess Ms. Segal has just turned my soup world upside down. Absolutely delicious! What a perfect balance of flavors.

    • — MK on February 13, 2016
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  • Awesome soup. Substituted pumpkin spice for mace and it turned out great. Was a definite hit with the family! Looking forward to trying it again and more of your recipes.

    • — L.A. on February 7, 2016
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  • I no longer have to go to Panera as often because I can now make delicious butternut squash soup at home! I used coconut milk instead of heavy cream and didn’t have mace. I added minced garlic to the onions. I knew this was a winner when the soup tasted great before adding the spices and milk. This is my new go to recipe during this season.

    • — Kimberly on January 10, 2016
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  • Easy recipe to follow with delightful results. I made 3 batches (had some butternut squash that was nearing a do-or-die point). All of them taste great, though there were some variations. No mace, so I doubled the nutmeg (as others suggested). 1 tsp cinnamon (love that stuff). I ran out of honey after first batch, so I used maple syrup in the last 2 batches…still as yummy as the first. I will definitely make this soup again.

    • — CarolAnn on December 26, 2015
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  • I looked at several recipes on line and decided to try this one due to its simplicity and lack of strong spices. (My wife can’t handle garlic, etc.)

    I used low sodium chicken stock and half and half instead of chicken broth and heavy cream. I also a bit more honey and a little more cinnamon. Oh, wow!

    My wife’s comment: Can you make this as an appetizer for our Chtistmas dinner?
    Absolutely. Thanks for sharing this!

    • — Rhae Swisher on December 12, 2015
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  • Six stars! This is one of my favorite recipes and it has become a staple in our house. For this one, I often use homemade vegetable broth instead of chicken broth (I think it makes the flavors taste “brighter,” but the trade off is that the soup is less cozy, which is fine by us). And, we omit the apples and honey because we like a savory soup over a sweet one. Sometimes we serve it with a dollop of Greek yogurt a few slices of avocado on top. But, seriously, every single recipe on this website has turned out terrific. What a reliable collection of great recipes– thank you for doing all the leg work, Jenn!

    • — Patricia on December 11, 2015
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  • I love butternut squash soup, so I’ve had a lot of it. This is one of the best I’ve ever tasted. And it wasn’t even torture to make! (I say that as someone who does not relish time spent in the kitchen.) My husband and I cut the squash ourselves (yes, I’m a weakling with terrible knife skills), so the prep took some time, but the end result was well worth it. Since there’s just the two of us, we got leftovers both to enjoy and to share with my mom, who was thrilled. Thank you, Jenn. This recipe will be saved and savored again and again.

    • — Diana on December 2, 2015
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  • Did a search because I wanted to make a butternut squash soup for Thanksgiving that included sweet potato and apple. At the last second, I learned one of the guests had a dairy issue so I decided not to add the cream and wow … it was still GREAT. It’s so rich it didn’t even need it! I used veggie broth, and more nutmeg instead of the mace. Five stars — thanks for this great Thanksgiving keeper.

    • — Deb on November 26, 2015
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  • It took every once of my being not to lick the food processor blade. This soup is amazing. I didn’t have mace (admittedly had to look it up), so I just added 1/4 tsp nutmeg. Can’t wait to share it with family and friends.

    • — Dianne on November 18, 2015
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    • LOL…no soup is worth losing your tongue! Glad you like it, Diane 🙂

      • — Jenn on November 18, 2015
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  • Turned out great! I used turkey stock instead of chicken broth and I didn’t have Mace so I used a little extra nutmeg. Yummy!

    • — Jennifer Shepard on November 9, 2015
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  • I had a feeling this would work. Seeing your site gave me the confidence to try it. It was really a tasty variation on one of our favorite fall soups (plain butternut squash).

    • — LeaB on November 2, 2015
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  • Enjoying a cup of this fabulous soup right now! It is so, so, so very good. The best part is that the rest of it is waiting for me in my freezer!

    Thank you, Jennifer!

    • — pmm on November 2, 2015
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  • Everyone enjoyed this soup…great recipe. Even I couldn’t go wrong.

    • — Helen on October 30, 2015
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  • Truly good. I learned some time ago, through trial and error, that sweet potato is a key to a good butternut squash soup!

    • — BethD on October 29, 2015
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  • This was a great soup for cool autumn weather. I used a whole squash and it was easy to prep. I only made one tiny change to the original recipe. I used 1 tablespoon of honey rather than 3. This is a huge recipe so I have plenty in the freezer.

    • — Carole on October 29, 2015
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  • Very nice soup! Even my little girl, who is often soup- and squash-averse, liked this one. I basically followed the recipe verbatim, using a Honeycrisp apple and all other ingredients except for mace. I also used 1/2 cup of half-and-half (which I had on hand) rather than a full cup of heavy cream, and it all worked out well. Thanks for another keeper, Jenn!

    • — Jenn Vincent on October 25, 2015
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  • Which type of apple can i use instead of Fuji or Honeycrisp as i can’t get them Thx

    • — Wendy Whitley on May 30, 2015
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    • Hi Wendy, Any apple will work fine.

      • — Jenn on May 31, 2015
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  • I just made this and it was AMAZING! I am so happy with how it turned out.
    I did have a few rainbow carrots that I wanted to use and added to the recipe. It’s perfect for this San Francisco ”summer” (it’s always chilly and foggy here so soup is great!)

  • This soup is absolutely fabulous!!! Just made it yesterday….it’s a 10 Star recipe!!!!

    • — Sara on March 17, 2015
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  • Hi Jenn! I was experimenting with a roasted butternut-carrot-sweet potato soup with sautéed onions, apples and garlic. It was good but needed something more so I pulled up your site- I have made many of your recipes for my cafe, btw (thank you!), and I love the addition of cinnamon and nutmeg- honey too. Just what it needed. The rest was quite similar to yours! I didn’t have mace. And I also added cream cheese instead of cream. Love your recipes!!

    • — Hannah on January 20, 2015
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  • This soup was OK, as written. It seemed to lack a flavor component however. I added garlic powder to the finished soup and it greatly improved. I think if I were to make this again, I would add 1-3 garlic cloves to the butter and onion and sauté in the beginning, then follow the rest of recepie as written. Along the lines of the classic French winter squash soup with butternut and acorn squash, I think the sautéed garlic is important to this savory and sweet soup.

    • — Reese on January 17, 2015
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  • This is the most delicious soup! I have made orro several parties and everyone loves it. It seriously tastes like Fall in a bowl. The honey adds just a hint of sweetness. Absolutely delicious and didn’t substitute anything.

    • — Alexa on December 15, 2014
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  • Hi made this soup for a dinner party. It was excellent. One guest said it was the best soup she had ever eaten. Thank you!

    • — Dale on December 4, 2014
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  • This soup is amazing. I have found the perfect butternut squash soup after trying many recipes. Made it twice in one week to rave reviews. Thanks!

    • — Margaret on December 3, 2014
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  • Great recipe, I added a dollop of sour cream and bacon bits to finish. Had 4 at the dinner table ask for the recipe before finishing their bowl..

    • — Dave on November 30, 2014
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  • Just doubled the recipe for Thanksgiving and, naturally, had to taste the soup before putting it in the freezer. It is delicious! Thank goodness I know I will have leftovers.

  • A question, I need to put the calorie amount into my diet sheet but, I notice you say there is 19g of sugar? How is this when there are 3 tablespoons of honey which equates to 63.75g of sugar? Confused, I am!

    • — Jacqui on November 20, 2014
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    • Hi Jacqui, There are 8 servings and the nutrition info is for each individual serving.

      • — Jenn on November 20, 2014
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      • 🙂 I must have been having a “senior” moment, thanks for the info. The soup is absolutely fantastic!

        • — Jacqui on November 20, 2014
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  • This recipe is fabulous! I did add 3 large carrots and sine I didn’t have mace or nutmeg on hand I used only the 1/2tsp cinnamon but added 1/8 tsp pumpkin pie spice. For garnish, I whipped up the leftover heavy cream with some cinnamon and added a dollop. My always refuse to eat squash kids loved this!

    • — Christa on November 16, 2014
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    • Absolutely loved this recipe! Easy to follow and my god is it tasty!!! I followed another users suggestion for spices as I didn’t have everything listed, 1/2 tsp of cinnamon and 1/8 tsp of pumpkin spice. Wow! The flavor is great, the sweetness is perfect. Overall a great soup I’ll definitely be making again! 🙂

      • — Christina on November 18, 2014
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    • Thanks Christa, I didn’t have all the spices either and used your measurements for cinnamon and pumpkin spice 🙂 (though I didn’t add the carrots) still turned out delicious!!

      • — Christina on November 18, 2014
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  • can you freeze this soup?

    • — gwen henning on November 15, 2014
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    • Hi Gwen, Yes, absolutely.

      • — Jenn on November 16, 2014
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    • Yes!

      • — Jacqui on November 20, 2014
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  • Can this be made a day or two ahead?

    • — Dale on November 12, 2014
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    • Hi Dale, Absolutely!

      • — Jenn on November 12, 2014
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  • What would you suggest as a garnish for this soup? I plan to serve at Thanksgiving this year. =)

    • — Janine on November 11, 2014
    • Reply
    • Hi Janine, You could do a swirl of cream with a dash of cinnamon or some chopped chives; a crouton; some finely chopped apples tossed with a little cinnamon; or even some pomegranate seeds. Hope that helps!

      • — Jenn on November 13, 2014
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      • We love it with feta cheese and bacon!

        • — Laura on September 23, 2016
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  • I made this soup tonight. It was wonderful! I halved the recipe (I wasn’t sure if would like it) and it turned out great. I tasted it after adding the apple and blending it and thought it was good even before adding any of the spices (my husband liked it too). Adding the spices made it taste like the perfect soup for the holidays. I skipped the cream altogether, didn’t feel it was necessary.

    • — CLC on November 8, 2014
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  • Just made this, yummy! I changed the cream for low fat plain yoghurt and didn’t put in the mace. Absolutely delicious.

    • — Jacqui on November 6, 2014
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  • Does anyone know how many calories and the breakdown? I know it’s a “boring” question, but I’d really like to know!.

    • — Jacqui on November 6, 2014
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    • Hi Jacqui, The nutritional facts have been posted underneath the recipe. Hope that helps!

      • — Jenn on November 11, 2014
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  • Can this be made vegan? Has anyone done this successfully?

    • — Maureen on October 9, 2014
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    • 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
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    • Add coconut milk (not water) instead of cream – maybe a bit less – should make it rich – you might not need the honey with this.

      • — Lara S. on December 7, 2014
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  • 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!

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

    • — Adora on November 14, 2013
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  • 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
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  • 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
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  • 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
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  • I garnish with fresh sage from the garden.

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

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

    • — Amy Flick on June 21, 2012
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • Great recipe and even better now that they sell the squash precut!

    • — Jennie on March 1, 2012
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  • 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

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

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

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

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

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

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

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

  • 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

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

  • 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
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    • I am vegan and am considering substituting coconut cream for the heavy cream. I think it will work with the flavors. What do you think? Thanks!

      • Hi Craig, Yes, that definitely should work. Please let me know how it turns out.

        • — Jenn on January 18, 2015
        • 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
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  • 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
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  • 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
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  • 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
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  • I love a good sweet potato soup. This seems to be a good combination.

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