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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Silky smooth alone with the butternut squash, but the addition of sweet potatoes takes it to another level! This is a staple in my house every fall, and I’ve even served it at Thanksgiving as an apetizer “shooter” in tiny espresso mugs. My family loved it!
This is a perfect snow day soup! Despite having my immersion blender break at the end, I will be making this recipe again. Make sure to use your largest pot with this recipe. I used a four-quart and it is full to the brim! I also substituted pears for apples because I couldn’t make it to the store and my soup is delicious.
I have made this delicious soup a few times. It is now a family favorite!
Love this recipe! I sautéed the onions and garlic and roasted the butternut squash. If you like the apple taste which I do use a whole apple. For a more subtle sweetness consider using 1/2 or 3/4 of an apple. Easy, delicious and you will be happy that you have leftovers for a few days.
Soooo easy to make. This soup was so good, it went from being an appetizer to my actual meal. Just couldn’t stop eating it. Second time I made it, I used 1/2 low sodium and 1/2 no sodium broth, first batch was just a tad too salty
Seriously one of the easiest and most delicious soups I’ve made this winter! Keep in mind this makes a HUGE batch of soup so be prepared to bring a quart to a friend. I may have cut the apples much to small and they just weren’t totally processed by my immersion blender. I left them as is and called them apple croutons!
I have tried this recipe! So yummy! I was wondering, if ever, I ran out of apples, can I substitute with pears?
Sure, Lynn – I think pears would work well here.
My family has always loved the Panera Autumn Squash soup but it’s only available seasonally. When I first made this recipe they were skeptical but after they tried it, they now say that it’s better than Panera’s and request it all the time. Bonus is how easy it is to make. A definite keeper! In
I love all of Jenn’s soup recipes and I’m getting ready to make up a batch of the Butternut/Sweet Potato Soup today, as I bought a box of butternut squash from the Mennonite Community Market for $12.00 before they closed down for the season last Nov.
I’ve made the soup both ways but I tend to like it just plain, without the extra spices. I also add the apple but not the honey. Either way, it’s a lovely soup!
This soup is wonderful – I’ve made it several times and it’s always delicious. I sometimes substitute allspice for the mace. I usually double the amount of mace, cinnamon and nutmeg for a bit more spice. It’s a great fall recipe.
My bride likes this soup, so it should get 5 stars!
I’m going to wait until my second time AFTER I’ve managed to find ground mace. I used an 1/8 of a teaspoon of nutmeg instead of 1/16th of a teaspoon of nutmeg and an 1/8th of a teaspoon of mace. I go to a medium-sized store, Petaluma Market, here in Sonoma County, CA. I guess I’ll try Whole Foods or worse case, the Internet and then try to do the recipe as written.
What we love about the soup is the wonderful color, the texture, and before I added the nutmeg and cinnamon and cream, the taste. It’s the kind of soup that warms one’s soul. I’ve got it all done early in the afternoon. And I’ll just bring it up to a simmer as our Tuesday cocktail party with friends in San Francisco via FaceTime winds down. I’m going to do an arugula and pear salad along with it. But the muffins sounded like they would be fun to try.
I made this soup last night for dinner and everyone loved it. It makes quite a full pot of soup so does feed a family of 4 or 5 people. Had leftovers for lunch today and I haven’t eaten lunch in years so it must be good. It’s a thick soup so very filling. Try it, you’ll like it!