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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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!
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.