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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Great soup! 😊
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.
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!
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!
This soup is out of this world delicious. I added a few large handfuls of fresh parsley .
Simple to cook, most delicious and our 2-year old enjoys it as much as we do!
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 🙂
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!
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.
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.