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.

Butternut Squash & Sweet Potato Soup

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

how to make butternut squash sweet potato soup

Step-By-Step Instructions

To begin, melt the butter over medium heat in a large pot and add the onions.

how to make butternut squash sweet potato soup

Cook, stirring occasionally, until soft and translucent, about 5 minutes.

how to make butternut squash sweet potato soup

Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot.

how to make butternut squash sweet potato soup

Bring to a boil, then cover and reduce the heat to low.

how to make butternut squash sweet potato soup

Simmer until vegetables are very tender, about 15 minutes.

how to make butternut squash sweet potato soup

Add the diced apple and honey.

how to make butternut squash sweet potato soup

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.)

how to make butternut squash sweet potato soup

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.

Butternut Squash & Sweet Potato Soup

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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.

Servings: 6-8


  • 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


  1. Melt the butter over medium heat in a large pot. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes.
  2. 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.)
  3. 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.
  4. Note: This soup thickens as it cools. If necessary, add a bit of water to thin it back to desired consistency.
  5. 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

Powered by Edamam

  • 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 using chicken stock with no added salt….I think that it was a little bland.
    I added some extra spices for flavor. any other suggestions??

    • — Nidhi on November 11, 2020
    • Reply
    • Hi Nidhi, salt (even if you reduce it) adds a lot of flavor, so I’d definitely add at least some of the salt next time. Hope that helps!

      • — Jenn on November 11, 2020
      • Reply
  • What brand of immersion blender do you use/would you recommend?

    • — Nicolette on November 9, 2020
    • Reply
    • Hi Nicolette, I have a Cuisinart Smart Stick and I like it. 🙂

      • — Jenn on November 10, 2020
      • Reply
      • I have a large hubbard squash on hand. I’ve never cooked one before. Can I use as a substitute for the acorn squash in this recipe? Thanks.

        • — Sherry Dell on December 3, 2020
        • Reply
        • Hi Sherry, I’ve never worked with hubbard squash, but I think it should work. Please LMK how it turns out if you try it!

          • — Jenn on December 4, 2020
          • Reply
  • This soup turned out perfectly! I’ve tried other recipes in the past, and this one is my favorite. I loved the nutmeg and cinnamon flavors! I did not add the honey at all because I don’t think I would have like a sweet tone to this soup. I did use less chicken stock than the recipe called for simply because the thickness of the soup was perfect without the additionally stock. I used 6 cups instead of 8– this could have been because I roasted a whole fresh squash and my squash amount might have been a bit different. Definitely will make this again!

    • — Sherry on November 5, 2020
    • Reply
  • Simply amazing!! Loved it, thanks for sharing!

    • — Marina on October 25, 2020
    • Reply
  • I love this soup, second time of making it and it’s firmly in my repertoire now. I roast a whole squash (cut in half) to avoid all the fiddly peeling of it – you can scoop it out with a spoon/ice cream scoop once cooked. Works beautifully in a soup maker. Doesn’t need cream, it’s silky, smooth, and is pure autumn in a bowl.

    • — Debbie J on October 24, 2020
    • Reply
    • I agree— you could add less cream, all the cream, or go without it!

      • — Sherry on November 5, 2020
      • Reply
    • Just made the soup and absolutely loved it! I have to agree with one of your other reviewers, I have yet to make a recipe of yours I don’t like! This made a huge amount of soup for me, so I’d probably halve it and still have some to freeze. I think I’ll try yogurt or skip the cream next time. But there will definitely be a next time. Thanks!

      • — Lynda on December 5, 2020
      • Reply
  • Delicious and easy recipe. I served this soup to guests at dinner and it was a hit. We are super health conscious so I always try to lighten up the recipes. This time I substituted the heavy cream for 1/2 cup of firm silken tofu and 1/2 cup of half & half and blended with hand blender. It worked beautifully and no one could tell the difference in flavor. You can probably also mix the tofu with regular milk or almond milk for an even lighter option. (I’ll try that next).

    • — Karen H on October 20, 2020
    • Reply
  • This has become a season favorite and makes a terrific gift too! I make this soup several times during the colder months of the year and it never disappoints. Makes a large batch so I split it with my daughters family and I get the oohs and aahs every time.

    The only change I make is to buy whole squash and potatoes. Then peel and oven roast the butternut squash and sweet potatoes after cutting lengthwise. When soft, add to the sauteed onions, simmer a bit and then follow the rest of the recipe. Quick, easy, and oh so good!!

    A pretty quart mason jar filled with this soup makes a great gift to a friend or neighbor too!

    • — Helen Russell on October 18, 2020
    • Reply
    • A nice recipe that makes a big pot of soup. I havent tried a bowlful yet, but have tasted some. It seemed far too sweet to me but perhaps thats just my opinion. I would make it again but leave out the honey.

      • — Rita on October 24, 2020
      • Reply
  • So easy and so delicious. I replaced heavy cream with unsweetened vanilla almond milk. Obviously not as rich, but the flavor is wonderful and way less fat. Added a little grated fresh ginger as well. I also garnished with sprouted pumpkin seeds. I doubled the recipe so I can freeze some and share some. Love it!!

    • — Melanie H on October 14, 2020
    • Reply
  • Loved this soup! My husband is generally not a fan of plain creamy soups, but even he liked this one. I made it exactly as written. Next time, I’ll try a little less honey — just a personal preference. As suggested, I did simmer the soup, uncovered, for about an hour, to reduce and thicken it.

    • — Marsha on October 11, 2020
    • Reply
    • Delicious. Will definitely make again. Makes a large amount; glad it is freezeable. The peeling and chopping is tiresome, but well worth it.

      • — Sandy S on November 1, 2020
      • Reply
  • Nice soup! I made it with Veggie broth and about half the honey and it was perfect. Would make it again.

    • — Robyn on October 7, 2020
    • Reply
  • I was not expecting such a sweet soup. It was very good but tasted much more like a dessert soup than a main course or appetizer. Maybe now that I know that I will like it better.

    • — Linda Harden on October 6, 2020
    • Reply
  • It was easy and wonderful came out perfectly. It’s good recipe great for a fall day. Pretty easy to make

    • — Kathy on October 3, 2020
    • Reply
  • What can I use in lieu of Mace. Never used it or likely to. Hate buying spices I rarely use. Help please.
    Thank you.

    • — Sunny Drohan on October 1, 2020
    • Reply
    • Hi Sunny, you can just omit the mace — the soup will still taste great!

      • — Jenn on October 1, 2020
      • Reply
      • Would sage work well with the flavours? I’m a sucker for squash and sage together.

        • — Andrea Erin on October 1, 2020
        • Reply
        • Sure!

          • — Jenn on October 2, 2020
          • Reply
  • I’ve made many different butternut squash soup recipes. This one is superior to any I have ever made! Perfect balance of spices, sweetness and creaminess!

    • — Kimberly on September 29, 2020
    • Reply
  • Hi Jen,
    Please what is the size, color, and brand of the beautiful blue pot pictured here in your butternut squash soup recipe?
    Thank you.

    • — Terry Dreher on September 2, 2020
    • Reply
    • Hi Terry, That’s a 5-1/2-quart Le Creuset Dutch oven. I believe that color may have been discontinued, but there are a number of other options that are similar.

      • — Jenn on September 4, 2020
      • Reply
  • If I freeze this soup, how long will it last? Thank you 🙂

    • — Patrizzia on August 14, 2020
    • Reply
    • It should last nicely for about 3 months in the freezer. Hope that helps!

      • — Jenn on August 14, 2020
      • Reply
  • I left out mace, apple and cream. Still delicious. I have made 2 batches and shared with family as well as frozen some.

    • — Moira on June 11, 2020
    • Reply
  • This is hands-down the best butternut squash soup I’ve ever made. Yes, it was the end of March and not the season for it, but in these stressful days, it just tasted so good. Perfect combination of veggies and spices and a little cream isn’t going to hurt anyone at this point.

  • Can I substitute Chicken Stock for Chicken Broth? If so, any other adjustments needed?

    • Sure, that will work with no other adjustments. Hope you enjoy!

      • Thank you! The family loved absolutely loved it! We can’t wait for tomorrow to have another bowl! No leftovers to freeze it was so good!

    • Oh my goodness this soup is so delicious, and I tasted it before I added the cream! I used 2X the amount of butternut and sweet potato, but only multiplied the rest of the recipe by 1.5. So good!!

  • This soup was so good! My husband and I couldn’t stop eating it right from the pot on the stove. I couldn’t find mace at the store but the soup was still delicious. I can’t wait to eat the leftovers! Thanks for all your great recipes!

  • Wowser! To die for! Instant pot saute those onions then all but about a third of the chicken broth for 30 min on normal and high pressure. Blended it in my smoothy blender HOT and dumped it in a gallon yogurt tub, tossed in the rest of the chicken broth. I prefer savory and I didn’t have any mace, I left out the apple and honey. So, I added a 1/4 tsp ground clove, 1 tsp ground ginger, 1/8 tsp of cayenne pepper, along with the nutmeg and cinnamon. I also didn’t have whipping cream, so I added a block of cream cheese and 3/4 cup of milk. It’s perfect I didn’t even cook it anymore after blending.

  • I am a big fan of squash soup but of all the ones I’ve tried, be it in restaurants or homemade, this recipe is by far the most wonderful ever!! We also made your potato leek this last weekend and it too was like stepping back in time to a wood fire and stone walls. Thank you so much for your site!

  • I don’t usually leave reviews but this soup was so good and perfectly flavor balanced, I needed to let you know. We grow our own squash and potatoes so I’ve tried a lot of recipes. This is the best!!”

  • The soup is delicious–my husband and I just had it for lunch! However, when I processed the squash, etc., I did not use all the broth so the soup is thick and robust. I saved broth to add if necessary when I reheat the soup. Also, since I did not add all the broth in processing, I did not add the cream….still nice and thick.

  • Made exactly as written for a pre-thanksgiving meal. I also served your salad with arugula, manchego and apple. Seriously good!! Thanks for another great recipe!

    • — Claire Van Konynenburg
    • Reply
  • Delicious!

  • First off I don’t have mace so I eliminated that and just added more nutmeg instead. Second, I added some minced ginger (about a thumb’s worth) as it simmered, before I blended it. It tastes awesome. Can’t really tell there’s ginger in there but it balances the sweetness well!

  • Uh-Mazing!!!
    As good, if not better, than any restaurant! Can’t wait to show it off!
    Thank you!

    • I made this recipe tonight in my Instant Pot with my winter CSA veggies and it was delicious! My (minor) modifications included using a only a quart of stock, adding a 1” knob of ginger, coconut milk instead of cream (what I had on hand), and not using honey or mace. After sautéing the onion, I added all the veggies (apple too!) and cooked for 12 min on high pressure then did a quick release. I added a few tbsp chopped parsley when serving. It was warm and comforting and thick enough after blending in the vitamix.

  • I made a double batch today to freeze for a friend who’s expecting, plus my extended family for dinner tonight. It got rave reviews! I used Better Than Bouillon vegetable stock (I am vegetarian and so is my pregnant friend) and used coconut milk instead of heavy cream because it was what I had on hand. I also used less honey, but I didn’t miss it at all.

  • I’ve noticed that most of your soups/stews use store-bought stocks. Do you have a go-to chicken and beef stock recipe? I bet your recipes would be delicious.
    PS-this soup is wonderful! I added fried sage and some fresh parsley as a garnish.
    any recommended acidic component to add to compliment the apple? I always love the brightness of acid.

    • Hi Wendie, so glad you like the soup! As of now, I don’t have my own recipes for beef or chicken stock. I’ll add that to my list of recipes to potentially develop. And in terms of adding a bit of acidity to the soup, a little red wine vinegar would be nice here.

  • 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!

    • — Sandra H, Winnipeg,
    • Reply
  • 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.

  • Awesome soup! My comfort food for the winter.

  • Great recipe. Tried a Campbell’s version and liked so I had to learn how to make it. You recipe was awesome. Replaced the mace with celery seed. Turned out great. Now I have a go-to for cold weather soup.

  • Could I use Better than Boullion lower sodium chicken base or a combination of the above with College Inn Broth?

    • Sure (and you can add more salt to taste if needed). Enjoy!

  • Very good recipe. Thank you

  • Easy and delicious! Always what I am looking for in a recipe. I didn’t add as much heavy cream as recipe called for and added some sage.

    • — Kathleen Blackwell
    • Reply
  • This is a delicious soup with interesting flavors but it’s definitely sweeter than I anticipated! Though I should have realized looking at the ingredient list. Next time I will make it more savory.

  • Fantastic soup!!! This will certainly be a recipe that I use often. I did substitute a 13+ oz can of unsweetened coconut milk for the heavy cream to lower the cholesterol content. YUM!!!
    A friend who sampled it says that it tastes like a fantastic dessert!

  • Loved it!

    • — Amy C Williams
    • Reply
  • I just made this soup a few minutes ago and it tastes absolutely delicious and very nutritious. Jenn, you were correct about pre-cut butternut squash..I found that step took me the longest by cutting the squash myself. Overall 5 star soup recipe! Thank you for all your fantastic recipes that the world can attempt to replicate 🙂

    • — Christina D'Costa
    • Reply
  • Made this again for Thanksgiving! Delish! Any suggestions on spices if I wanted to make it savory instead of sweet?

    • Hi Kerrie- glad you like it! In order to create more of a savory flavor, you could add some garlic to the onions when sauteeing them, cut back the honey a bit, and switch up the seasonings; I think rosemary and thyme would be nice additions. Hope that helps and let me know if you make a savory version!

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