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!
How to Prep a Butternut Squash
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Butternut Squash & Sweet Potato Soup
- 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
- Melt the butter in a large pot. Add the onions and cook over medium-low heat until soft and translucent.
- 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.)
- 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.
- Note: This soup thickens as it cools. If necessary, add a bit of water to thin it back to desired consistency.
- 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.)
- 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.