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
This easy-to-make butternut squash soup with sweet potatoes, apples, and warm spices tastes like fall in a bowl.
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 chunks (about 1½ pounds before peeling)
- 8 cups chicken broth
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- 1 tart yet sweet apple, such as Fuji or Honeycrisp, cored, peeled and cut into ½-inch 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.
- 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.)
Pair with
Nutrition Information
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- 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.
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I made this soup today and my wife and I loved it! So easy and sooooo good. If you haven’t made this soup, you gotta try it. Butternut squash is very easy to prepare, you don’t need to buy it precubed. But you really need to try this soup.
Very yum and practical non roast recipe but personally I would suggest not to drown the flavours with too much Honey, a tablespoon at most is perfect, imho 🙂
Loved it! I didn’t have any apples, so I used a cup of apple sauce! It worked great.
Oh wow!!! Absolutely gorgeous. The Apple addition is a stroke of genius.
I’m from the UK, and obviously had to do some cup and pounds conversions:)) Now I know…1 cup=250mls/g. But back to the recipe….family of 5 thoroughly enjoyed it and were not convinced at the start. The heavy (double) cream is so decadent and filling…but I’m going to find a substitute or I’m liable to pile on the pounds. A definite winner in this household.
I shall be looking at some more recipes from your website.
Thank-you so very much.
What a dreamy soup texture and complexity this soup has!? It was nothing short of delectable and very easy to make. Tips for other could be if you’re dicing your own butternut squash, peel then cut into quarters, zap in the ol’ microwave for a few minutes until it is easier to dice. You don’t want it to be mushy so be careful not to overdo it. Two minutes was perfect for me. I also left out the heavy cream so my lactose intolerant husband’s tummy was happy. We didn’t miss the cream so it’s completely viable. We also used a rich, tomato veggie broth to make this dish vegetarian. I am so happy I discovered your recipe! Thank you for sharing. Ciao!
I made this yesterday! The only thing I did differently was to roast the butternut squash. It was simply delicious and I will definitely make this again!
Should the soup be frozen with or without the cream?
Hi Helene, it’s fine to freeze this with the cream.
Made it but only had one carton of chicken broth so used a carton of vegetable broth with a tablespoon of McKays chicken seasoning. Turned out great. Will definitely make this again.
Hi Jenn, I just made this huge batch of soup with a few tweaks because of what I had on hand/needed to use up. I decided to roast the 2 pd squash along with a smaller sweet potato, 2 yellow onions, 2 medium carrots and 3 cloves of garlic. I mixed them in a bowl 1st with evoo along with more garlic powder, fresh black pepper, and Kosher salt. They were fork-tender at 40 minutes, at 400. I poured 8 cups of combined veggie and beef broth into my largest Le Creuset Dutch oven, then added the roasted veggies and 2 chopped apples. I blended everything with my hand-blender and added nutmeg and a seasoning I have called Island Thyme (by Spice of Life gourmet products) to taste. Finally I stirred in 1 tablespoon of real maple syrup. Its so delicious with the perfect combo of spices! I love this combo of the squash, sweet potatoes and apple! It was -3 degrees C when I woke up this morning and we got hail this afternoon so a perfect meal for a really cold day!
I love the combination of Butternut squash, sweet potato and apple! I added some spicy Madras curry powder and opted for veggie instead of chicken broth, did not use the heavy cream but instead topped each bowl off with a dash of roasted pumpkin seed oil and some bacon – or rather “Facon” – bits – sooo yummy!
Thank you for this perfect comfort food recipe!
Absolutely delicious! I didn’t have mace but can’t tell if it made a difference or not. Saving as my favorite!
Such a delicious soup! Thank you.
Easy to make and the taste was perfect.
I didn’t have curry, so I substituted Garam Masala which is one of my favorites.
It performed so well with the ingredients. I can’t wait to make this for my family when they visit.