Butternut Squash and Sweet Potato Soup

Tested & Perfected Recipes

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

YOu may also like

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


  • 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


  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.

See more recipes:

Reviews & Comments

  • 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
  • I made this soup today using chicken stock with no added salt….I think that it was a little bland.
    I added some extra spices for flavor. any other suggestions??

    • — Nidhi on November 11, 2020
    • Reply
    • Hi Nidhi, salt (even if you reduce it) adds a lot of flavor, so I’d definitely add at least some of the salt next time. Hope that helps!

      • — Jenn on November 11, 2020
      • Reply
  • What brand of immersion blender do you use/would you recommend?

    • — Nicolette on November 9, 2020
    • Reply
    • Hi Nicolette, I have a Cuisinart Smart Stick and I like it. 🙂

      • — Jenn on November 10, 2020
      • Reply
  • This soup turned out perfectly! I’ve tried other recipes in the past, and this one is my favorite. I loved the nutmeg and cinnamon flavors! I did not add the honey at all because I don’t think I would have like a sweet tone to this soup. I did use less chicken stock than the recipe called for simply because the thickness of the soup was perfect without the additionally stock. I used 6 cups instead of 8– this could have been because I roasted a whole fresh squash and my squash amount might have been a bit different. Definitely will make this again!

    • — Sherry on November 5, 2020
    • Reply
  • Simply amazing!! Loved it, thanks for sharing!

    • — Marina on October 25, 2020
    • Reply
  • I love this soup, second time of making it and it’s firmly in my repertoire now. I roast a whole squash (cut in half) to avoid all the fiddly peeling of it – you can scoop it out with a spoon/ice cream scoop once cooked. Works beautifully in a soup maker. Doesn’t need cream, it’s silky, smooth, and is pure autumn in a bowl.

    • — Debbie J on October 24, 2020
    • Reply
    • I agree— you could add less cream, all the cream, or go without it!

      • — Sherry on November 5, 2020
      • Reply
  • Delicious and easy recipe. I served this soup to guests at dinner and it was a hit. We are super health conscious so I always try to lighten up the recipes. This time I substituted the heavy cream for 1/2 cup of firm silken tofu and 1/2 cup of half & half and blended with hand blender. It worked beautifully and no one could tell the difference in flavor. You can probably also mix the tofu with regular milk or almond milk for an even lighter option. (I’ll try that next).

    • — Karen H on October 20, 2020
    • Reply
  • This has become a season favorite and makes a terrific gift too! I make this soup several times during the colder months of the year and it never disappoints. Makes a large batch so I split it with my daughters family and I get the oohs and aahs every time.

    The only change I make is to buy whole squash and potatoes. Then peel and oven roast the butternut squash and sweet potatoes after cutting lengthwise. When soft, add to the sauteed onions, simmer a bit and then follow the rest of the recipe. Quick, easy, and oh so good!!

    A pretty quart mason jar filled with this soup makes a great gift to a friend or neighbor too!

    • — Helen Russell on October 18, 2020
    • Reply
    • A nice recipe that makes a big pot of soup. I havent tried a bowlful yet, but have tasted some. It seemed far too sweet to me but perhaps thats just my opinion. I would make it again but leave out the honey.

      • — Rita on October 24, 2020
      • Reply
  • So easy and so delicious. I replaced heavy cream with unsweetened vanilla almond milk. Obviously not as rich, but the flavor is wonderful and way less fat. Added a little grated fresh ginger as well. I also garnished with sprouted pumpkin seeds. I doubled the recipe so I can freeze some and share some. Love it!!

    • — Melanie H on October 14, 2020
    • Reply
  • Loved this soup! My husband is generally not a fan of plain creamy soups, but even he liked this one. I made it exactly as written. Next time, I’ll try a little less honey — just a personal preference. As suggested, I did simmer the soup, uncovered, for about an hour, to reduce and thicken it.

    • — Marsha on October 11, 2020
    • Reply
    • Delicious. Will definitely make again. Makes a large amount; glad it is freezeable. The peeling and chopping is tiresome, but well worth it.

      • — Sandy S on November 1, 2020
      • Reply
  • Nice soup! I made it with Veggie broth and about half the honey and it was perfect. Would make it again.

    • — Robyn on October 7, 2020
    • Reply
  • I was not expecting such a sweet soup. It was very good but tasted much more like a dessert soup than a main course or appetizer. Maybe now that I know that I will like it better.

    • — Linda Harden on October 6, 2020
    • Reply
  • It was easy and wonderful came out perfectly. It’s good recipe great for a fall day. Pretty easy to make

    • — Kathy on October 3, 2020
    • Reply
  • What can I use in lieu of Mace. Never used it or likely to. Hate buying spices I rarely use. Help please.
    Thank you.

    • — Sunny Drohan on October 1, 2020
    • Reply
    • Hi Sunny, you can just omit the mace — the soup will still taste great!

      • — Jenn on October 1, 2020
      • Reply
      • Would sage work well with the flavours? I’m a sucker for squash and sage together.

        • — Andrea Erin on October 1, 2020
        • Reply
        • Sure!

          • — Jenn on October 2, 2020
          • Reply
  • I’ve made many different butternut squash soup recipes. This one is superior to any I have ever made! Perfect balance of spices, sweetness and creaminess!

    • — Kimberly on September 29, 2020
    • Reply
  • Hi Jen,
    Please what is the size, color, and brand of the beautiful blue pot pictured here in your butternut squash soup recipe?
    Thank you.

    • — Terry Dreher on September 2, 2020
    • Reply
    • Hi Terry, That’s a 5-1/2-quart Le Creuset Dutch oven. I believe that color may have been discontinued, but there are a number of other options that are similar.

      • — Jenn on September 4, 2020
      • Reply
  • If I freeze this soup, how long will it last? Thank you 🙂

    • — Patrizzia on August 14, 2020
    • Reply
    • It should last nicely for about 3 months in the freezer. Hope that helps!

      • — Jenn on August 14, 2020
      • Reply
  • I left out mace, apple and cream. Still delicious. I have made 2 batches and shared with family as well as frozen some.

    • — Moira on June 11, 2020
    • Reply
  • This is hands-down the best butternut squash soup I’ve ever made. Yes, it was the end of March and not the season for it, but in these stressful days, it just tasted so good. Perfect combination of veggies and spices and a little cream isn’t going to hurt anyone at this point.

    • — Anne Moul on April 2, 2020
    • Reply
  • Can I substitute Chicken Stock for Chicken Broth? If so, any other adjustments needed?

    • — Newbie on April 2, 2020
    • Reply
    • Sure, that will work with no other adjustments. Hope you enjoy!

      • — Jenn on April 2, 2020
      • Reply
      • Thank you! The family loved absolutely loved it! We can’t wait for tomorrow to have another bowl! No leftovers to freeze it was so good!

        • — Newbie on April 2, 2020
        • Reply
    • Oh my goodness this soup is so delicious, and I tasted it before I added the cream! I used 2X the amount of butternut and sweet potato, but only multiplied the rest of the recipe by 1.5. So good!!

      • — Mary Garrett on April 27, 2020
      • Reply
  • This soup was so good! My husband and I couldn’t stop eating it right from the pot on the stove. I couldn’t find mace at the store but the soup was still delicious. I can’t wait to eat the leftovers! Thanks for all your great recipes!

    • — Melissa on February 16, 2020
    • Reply
  • Wowser! To die for! Instant pot saute those onions then all but about a third of the chicken broth for 30 min on normal and high pressure. Blended it in my smoothy blender HOT and dumped it in a gallon yogurt tub, tossed in the rest of the chicken broth. I prefer savory and I didn’t have any mace, I left out the apple and honey. So, I added a 1/4 tsp ground clove, 1 tsp ground ginger, 1/8 tsp of cayenne pepper, along with the nutmeg and cinnamon. I also didn’t have whipping cream, so I added a block of cream cheese and 3/4 cup of milk. It’s perfect I didn’t even cook it anymore after blending.

    • — Genie on January 26, 2020
    • Reply
  • I am a big fan of squash soup but of all the ones I’ve tried, be it in restaurants or homemade, this recipe is by far the most wonderful ever!! We also made your potato leek this last weekend and it too was like stepping back in time to a wood fire and stone walls. Thank you so much for your site!

    • — Leva Reid on January 21, 2020
    • Reply
  • I don’t usually leave reviews but this soup was so good and perfectly flavor balanced, I needed to let you know. We grow our own squash and potatoes so I’ve tried a lot of recipes. This is the best!!”

    • — Mike on January 20, 2020
    • Reply
  • The soup is delicious–my husband and I just had it for lunch! However, when I processed the squash, etc., I did not use all the broth so the soup is thick and robust. I saved broth to add if necessary when I reheat the soup. Also, since I did not add all the broth in processing, I did not add the cream….still nice and thick.

    • — Nancy Korman on January 11, 2020
    • Reply
  • Made exactly as written for a pre-thanksgiving meal. I also served your salad with arugula, manchego and apple. Seriously good!! Thanks for another great recipe!

    • — Claire Van Konynenburg on December 2, 2019
    • Reply
  • Delicious!

    • — Catherine V. on November 24, 2019
    • Reply
  • First off I don’t have mace so I eliminated that and just added more nutmeg instead. Second, I added some minced ginger (about a thumb’s worth) as it simmered, before I blended it. It tastes awesome. Can’t really tell there’s ginger in there but it balances the sweetness well!

    • — Michelle on November 17, 2019
    • Reply
  • Uh-Mazing!!!
    As good, if not better, than any restaurant! Can’t wait to show it off!
    Thank you!

    • — Patti on November 5, 2019
    • Reply
    • I made this recipe tonight in my Instant Pot with my winter CSA veggies and it was delicious! My (minor) modifications included using a only a quart of stock, adding a 1” knob of ginger, coconut milk instead of cream (what I had on hand), and not using honey or mace. After sautéing the onion, I added all the veggies (apple too!) and cooked for 12 min on high pressure then did a quick release. I added a few tbsp chopped parsley when serving. It was warm and comforting and thick enough after blending in the vitamix.

      • — Rosanne on January 21, 2020
      • Reply
  • I made a double batch today to freeze for a friend who’s expecting, plus my extended family for dinner tonight. It got rave reviews! I used Better Than Bouillon vegetable stock (I am vegetarian and so is my pregnant friend) and used coconut milk instead of heavy cream because it was what I had on hand. I also used less honey, but I didn’t miss it at all.

    • — Amy H. on November 3, 2019
    • Reply
  • I’ve noticed that most of your soups/stews use store-bought stocks. Do you have a go-to chicken and beef stock recipe? I bet your recipes would be delicious.
    PS-this soup is wonderful! I added fried sage and some fresh parsley as a garnish.
    any recommended acidic component to add to compliment the apple? I always love the brightness of acid.

    • — wendie morin on October 31, 2019
    • Reply
    • Hi Wendie, so glad you like the soup! As of now, I don’t have my own recipes for beef or chicken stock. I’ll add that to my list of recipes to potentially develop. And in terms of adding a bit of acidity to the soup, a little red wine vinegar would be nice here.

      • — Jenn on November 1, 2019
      • Reply
  • Great soup! 😊

    • — Nicola on October 27, 2019
    • Reply
  • This has become my go to butternut squash recipe. I have never added the honey and it doesn’t need it. I also use vegetable broth and lite coconut cream instead of heavy cream.

    • — Nicole on October 18, 2019
    • Reply
  • This soup is beyond amazing. I use coconut cream (available in Asian markets) instead of heavy dairy cream – it adds the same beautiful white and creamy texture ++++ the delicious sweetness of coconut. House guests who HATE squash, LOVE this soup!

    • — Mary on September 27, 2019
    • Reply
  • This is a fantastic recipe! The soup is hearty and delicious. I like to meal prep and this made eight 16oz portions with another cup leftover for me to enjoy after I was done. I subbed half and half for heavy cream and my fitness pal puts the calories at about 250 per serving. Very happy to have this recipe now in rotation!

    • — Erin on September 23, 2019
    • Reply
  • This soup is out of this world delicious. I added a few large handfuls of fresh parsley .

    • — tanya on August 31, 2019
    • Reply
  • Simple to cook, most delicious and our 2-year old enjoys it as much as we do!

    • — Maddie on August 5, 2019
    • Reply
  • Really loved this soup! The addition of apple was a great idea! As it was a bit too sweet for my taste, I reduced the honey to 1 tablespoon, added some garlic and a few drops of lemon juice when serving. For a vegan version, I substituted the butter with olive oil, added vegetable broth and coconut milk instead of heavy cream. It worked great! Thank you for the recipe 🙂

    • — Maria on February 2, 2019
    • Reply
  • What a lovely fall/winter Soup! Both savoury and sweet and a beautiful colour. Thanks for something different and delicious, Jenn! I did freeze half of it and when heating up the defrosted soup, I just needed to whisk it and it all came together beautifully. I like to serve puréed soups in shooter glasses as a hot appetizer as well and this one was popular with my guests! I added a small dollop of sour cream on top after filling the shooter glass almost to the top. Let your guests know that the glasses are warm but it sure tastes yummy!

    • — Sandra H, Winnipeg, on January 8, 2019
    • Reply
  • Love the soup! Hubby and I are making it for the umpteenth time. We buy a whole squash and he is in charge of cutting it up. If I am expecting vegetarian company, I use vegetable broth.

    • — Caron on December 31, 2018
    • Reply
  • Love this soup, it is my favorite. There is only two of us, so when I make it I follow the steps all the way through but do not add the heavy cream. I then freeze portions for two. After defrosting and while reheating I add the heavy cream. Perfect consistency every time. This is my go to soup for Thanksgiving and Christmas entertaining and to warm the body on cold days. Plus it is a good way to use the butternut squash we grow.

    • — Sandy on December 22, 2018
    • Reply
  • Awesome soup! My comfort food for the winter.

    • — Ming on December 20, 2018
    • Reply
  • Great recipe. Tried a Campbell’s version and liked so I had to learn how to make it. You recipe was awesome. Replaced the mace with celery seed. Turned out great. Now I have a go-to for cold weather soup.

    • — gene on December 19, 2018
    • Reply
  • Could I use Better than Boullion lower sodium chicken base or a combination of the above with College Inn Broth?

    • — Florence on December 18, 2018
    • Reply
    • Sure (and you can add more salt to taste if needed). Enjoy!

      • — Jenn on December 18, 2018
      • Reply
  • Very good recipe. Thank you

    • — Isabelle on December 12, 2018
    • Reply
  • Easy and delicious! Always what I am looking for in a recipe. I didn’t add as much heavy cream as recipe called for and added some sage.

    • — Kathleen Blackwell on December 9, 2018
    • Reply
  • This is a delicious soup with interesting flavors but it’s definitely sweeter than I anticipated! Though I should have realized looking at the ingredient list. Next time I will make it more savory.

    • — Kathryn on December 9, 2018
    • Reply
  • Fantastic soup!!! This will certainly be a recipe that I use often. I did substitute a 13+ oz can of unsweetened coconut milk for the heavy cream to lower the cholesterol content. YUM!!!
    A friend who sampled it says that it tastes like a fantastic dessert!

    • — Denise on December 4, 2018
    • Reply
  • Loved it!

  • I just made this soup a few minutes ago and it tastes absolutely delicious and very nutritious. Jenn, you were correct about pre-cut butternut squash..I found that step took me the longest by cutting the squash myself. Overall 5 star soup recipe! Thank you for all your fantastic recipes that the world can attempt to replicate 🙂

    • — Christina D'Costa
    • Reply
  • Made this again for Thanksgiving! Delish! Any suggestions on spices if I wanted to make it savory instead of sweet?

    • Hi Kerrie- glad you like it! In order to create more of a savory flavor, you could add some garlic to the onions when sauteeing them, cut back the honey a bit, and switch up the seasonings; I think rosemary and thyme would be nice additions. Hope that helps and let me know if you make a savory version!

  • Hi there, just a couple of questions: what is mace? and what can be substituted if I don’t find it and will substituting vegetable broth be just as good? thank you for your time and delicious recipes.

    • Hi Sandra, Mace is a spice that is similar to (but a little more subtle than) nutmeg. If you don’t have it, it’s perfectly fine to omit it – it will still be delicious (and vegetable broth is completely fine). Hope you enjoy!

  • Once you add the apples, you don’t have to cook the soup any longer?

    • Yes, that’s correct. Hope you enjoy!

  • This soup was so delicious! I have made both butternut squash recipes and this one is much more flavorful. To be fair, in my prior attempt, I may not have cooked it down to my desired consistency. I made this recipe as written with the exception of using half of the recommended amount of cream. I think one could even get away without using cream if desired.

  • My whole family loved this soup. My (very picky) sister was raving about it. I substituted the heavy cream with the thicker parts of coconut milk, and the spices with 1/4 or 1/2 tsp allspice, and 1/4 teaspoon of ground ginger (plus an extra couple dashes) as I did not have the others on hand. Also used goat butter instead of cow butter due to dairy allergies. YUM Jennifer, I always use your recipes when I know I need something good, and this was excellent. Thank you.

  • What a silky smooth soup! Perfect consistency. I am lactose intolerant so I used unsweetened lite coconut milk in place of heavy cream. I was afraid the coconut flavor may overwhelm the soup but I was wrong! I couldn’t really taste it and it gave the soup a very nice smoothness. Added a little garlic and used a little less honey as the apple gave the soup just the right amount of sweetness for me. I had never used mace before and found the flavor was truly “autumn in a bowl!” I was surprised it made so much so I’m going to try and freeze a few portions. Hoping the coconut milk will freeze ok. Thanks for another great recipe. Next on the list this week….Italian Wedding Soup! I am so glad I found Jenn and her blog!

  • Dear Jenn,
    I made this soup last year for Thanksgiving and it was fabulous! I made it again last week and it tastes a little flat to me — obviously I did something different. Instead of using lower sodium chicken broth I used regular chicken broth and left out the salt thinking that would be appropriate. Could this be my problem? How/can I correct this? BTW — I love your cookbook!!

    • Hi Tracy, Yes that’s definitely the culprit – you won’t need as much salt with regular chicken broth but you’ll definitely still need some. I’d start with half the amount and add more to taste as necessary. Hope that helps and so glad you like the cookbook! 🙂

  • I made this soup last night- it’s easy, quick and delicious. Only adjustment made was instead of heavy cream, I added 1/2 Cup almond milk. We have been extremely happy with each new recipe. Thanks Jenn! E in Miami

  • This turned out great! I love the velvety texture and the warm spices. I will feeeze the leftovers to have again. Fortunately, my husband peeled and cut the butternut squash for me.

  • Hi Jenn,

    I do not have mace for the squash, sweet potato soup. Is there a substitute for it or should I just make it without?

    Another question! I want to make your birthday cake in advance. Is it all right to freeze the layers and frost it later? It’s for a surprise party and I am squeezed for time!

    • Hi Esther,

      It’s fine to just leave it out – it will still be delicious. And, yes, you can definitely freeze the cake layers. 🙂

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

  • 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
    • Reply
  • 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.

  • 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!

  • 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?

    • 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!

      • Thank you!

  • Can you freeze this soup???

    • Yes – it freezes nicely!

  • 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.

  • Delicious! Because of a dairy sensitivity we substituted coconut milk for the cream. Enjoyed every spoonful!

  • 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!

  • 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!!!

  • 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.

  • 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
    • Reply
  • 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!!

    • 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, 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.

    • 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 :)!

  • 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.

  • Have you ever used a cup of cashews to replace the cream in any of your soups? They are healthier than heavy whipping cream.

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

  • Another wonderful recipe Jennifer. Great flavors! Thank you for sharing the recipe!

  • 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.

  • 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?

    • i have not made this recipe…but, I always freeze my butternut squash soup

  • The soup is absolutely delicious!! 5 star!!!

  • 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.

  • 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.

  • 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.

  • 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.

  • 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!

  • 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!

  • 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.

  • 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.

  • 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.

    • LOL…no soup is worth losing your tongue! Glad you like it, Diane 🙂

  • 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
    • Reply
  • 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).

  • 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!

  • Everyone enjoyed this soup…great recipe. Even I couldn’t go wrong.

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

  • 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.

  • 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!

  • Which type of apple can i use instead of Fuji or Honeycrisp as i can’t get them Thx

    • Hi Wendy, Any apple will work fine.

  • 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!!!!

  • 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!!

  • 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.

  • 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.

  • 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!

  • 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!

  • 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..

  • 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!

    • Hi Jacqui, There are 8 servings and the nutrition info is for each individual serving.

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

  • 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!

    • 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! 🙂

    • 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!!

  • can you freeze this soup?

    • Hi Gwen, Yes, absolutely.

    • Yes!

  • Can this be made a day or two ahead?

    • Hi Dale, Absolutely!

  • What would you suggest as a garnish for this soup? I plan to serve at Thanksgiving this year. =)

    • 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!

      • We love it with feta cheese and bacon!

  • 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.

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

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

    • Hi Jacqui, The nutritional facts have been posted underneath the recipe. Hope that helps!

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

    • 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.

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

  • 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.

  • 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!

  • 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.

  • 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! :~)

  • I garnish with fresh sage from the garden.

  • 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!

  • 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!

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

  • 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!

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

  • 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!

  • 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 🙂

  • 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.

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

  • 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?

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

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

  • 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!

  • 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.

  • 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!

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

  • 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!

  • 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!

    • 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.

  • 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

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

  • 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
    • 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!!!! 🙂

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

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

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.