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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It is good without the mace. I didn’t have any but the soup was still delicious. I also added a little diced carrot and cooked it a little longer.
I didn’t have mace either and could not find after going to 3 markets. It still turned out delicious BUT I used 6 cups of broth NOT 8, which would have been too thin. I reduced the nutmeg by half and the cinnamon by a quarter. I topped with dollop of softened mascarpone cheese and a drizzle of honey to serve and it was OUTRAGEOUSLY DELICIOUS.
This is hands down one of the BEST soups I have ever had (and made). I shared the soup with friends and family and every single person was blown away by the nuances of this soup. I was hesitant to add apples and honey but believe me, the complexities of this is the closest you’ll ever come to “autumn in your mouth.” I am already back and making this a second time this month.
another wonderful meal! my husband’s reaction after his first spoonful- “WOW.” such great depth of flavor. thank you for yet another delicious recipe!! 🙂
Could not be more delicious, This is my lifetime recipe here, thank you so much!!!
Jenn, As everyone has noted, I am sure this is another fabulous recipe! I’m about to make it and have all the ingredients ready to go. However, I’m in northern New York for a couple weeks, and my food scale is home in northern Virginia. The grocery stores near me do not have the pre cut squash. Can you give me an idea of how many cups of the chopped up squash would equal two lbs.
I’m enjoying your new cookbook very much. Unfortunately, I cannot post a review on Amazon, as I ordered it from one of the independent book shops.
So glad you’re enjoying the cookbook — thank you for purchasing it! I’d guesstimate you’d need about 4 cups of cubed squash. Hope that helps and that you enjoy!
When I don’t have mace, should I just omit mace or add more cinnamon or nutmeg?
Hi Nikki, You can just leave out the mace. Enjoy!
I am wanting to try this recipe in class (I am in culinary school), do you think that a vegetable stock would work well? I am looking at multiple variations to see any tweaks we may want to make to tie in with the other dishes for the meal. Thank you!
Sure, Nicole, vegetable stock would work nicely here. Good luck with culinary school! 🙂
Another winner! Don’t wait until autumn to make. I had no mace so substituted ground nutmeg and chose no sodium stock. Extremely flavorful and the sweet potato, apple and honey gave it a subtle sweetness. This recipe will replace Jenn’s Butternut squash one for me- though that is really good too. This has more depth of flavor. I found the cubed squash at Wegmans and even cubed sweet potatoes. Made it so quick to pull together. I pureed in batches in blender and put puree in my stand mixer bowl. When done pureeing, wiped out the pot and poured the soup back in the pot. So easy. Can’t wait for your new cookbook to come out. Thanks, JENN!
My tip, I always store leftover soup in pint or quart Mason jars. They are my new BFF in the kitchen.
I made this soup so many times now and love it! I have shared it with so many people because once they also try it, they are hooked too!
Hi Jenn Love all of your recipes! I have been wanting to make this soup, and have everything on hand but wondering could i use coconut milk instead if i dont have any cream?
Thanks so much!
So glad you like the recipes! I haven’t used coconut milk here, but a number of other readers have commented that they have successfully. Hope you enjoy!
This is so comforting on a cold winter day!! I’ve made this at least once a week recently with all the snow, sometimes with sweet potatoes and sometimes subbing regular potatoes and some extra honey instead in a pinch. It’s great both ways!