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 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??
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!
What brand of immersion blender do you use/would you recommend?
Hi Nicolette, I have a Cuisinart Smart Stick and I like it. 🙂
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.
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!
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!
Simply amazing!! Loved it, thanks for sharing!
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.
I agree— you could add less cream, all the cream, or go without it!
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!
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).
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!
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.
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!!
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.
Delicious. Will definitely make again. Makes a large amount; glad it is freezeable. The peeling and chopping is tiresome, but well worth it.
Nice soup! I made it with Veggie broth and about half the honey and it was perfect. Would make it again.