Butternut Squash and Sweet Potato Soup
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This easy-to-make butternut squash soup with sweet potatoes, apples, and warm spices tastes like fall in a bowl.
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
Step-By-Step Instructions
To begin, melt the butter over medium heat in a large pot and add the onions. Cook, stirring occasionally, until soft and translucent, about 5 minutes.
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. Add the diced apple and honey.
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.)
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.
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Butternut Squash & Sweet Potato Soup
Ingredients
- 3 tablespoons unsalted butter
- 2 cups roughly chopped yellow onions
- 2 pounds pre-cut butternut squash
- 2 medium sweet potatoes, peeled and cut into 1-inch (5-cm) chunks (about 1½ lbs/681 g before peeling)
- 8 cups chicken broth
- 1½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 1 tart yet sweet apple, such as Fuji or Honeycrisp, cored, peeled, and cut into ½-inch (13-mm) pieces
- 3 tablespoons honey
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground mace
- ⅛ teaspoon ground nutmeg
- 1 cup heavy cream
Instructions
- Melt the butter over medium heat in a large pot. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- 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.)
- 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.
Notes
- This soup thickens as it cools. If necessary, add a bit of water to thin it back to your 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.)
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I love this soup! Recently I’ve been advised to eat heart healthy. What can I substitute the heavy cream with? I don’t want to mess up the delicious flavor of this soup!!!
So glad you like it! You can just omit the cream; it won’t taste quite as rich, but should still be delicious.
Hi Jenn. I plan to make this (what I know will be) delicious fall soup very soon as temps are finally cooling down here in TN. I just picked up some lovely honeynut squash and plan to use them in place of the butternut. Being they are a bit sweeter, I wanted to get your input on how much to reduce the honey to prevent it from being overly sweet. Thanks for all of the wonderful recipes. You are hailed as the “soup queen” in our household!
Hi Candice, I’m very flattered to be the “soup queen” in your house! 😊 With the honey nut squash, I’d suggest half the amount of honey. You can always add more to taste if you think it’s necessary. Hope you enjoy!
Thanks so much Jenn! It’s simmering away as we speak…can’t wait to have it for dinner!
Best butternut squash we’ve ever had. It’s so delicious, quick & easy to make. 😋😋😋
this recipe sounds wonderful! I was wondering if fresh ginger would be good with it?
I am going to try this tomorrow:)
Hi Kathleen, sure, that should be nice. I’d stir it in when you sauté the onions. Please LMK how the soup comes out!
I made this tonight with cut up butternut squash from Costco and the cut up vegetable hash from Trader Joe’s that has sweet potatoes, red onions, sage and thyme in it. I added maple syrup instead of honey and a bit of curry. It was so good! My husband and kids loved it. Served along with grilled cheese sandwiches made on cheddar jalapeño bread.
Best butternut squash & sweet potato soup we’ve ever had. So easy to make it. It does freeze very well.
Can’t wait to try this! Have you tried making it with frozen butternut squash? I want to use organic and it’s difficult for me to find pre-cut organic butternut squash unless it’s frozen.
Thank you!
Hi Brooke, yes, it will work nicely with frozen butternut squash. Hope you enjoy!
I have made large batches of this soup for staff lunches and volunteer events. It’s always a hit. I often sub out the heavy cream with coconut milk to make it vegan/dairy free when needed. I have also added chopped rotisserie chicken to make it more hearty for my teenage sons. This is my go-to soup recipe!