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 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.