Butternut Squash and Sweet Potato Soup
This post may contain affiliate links. Read my full disclosure policy.
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.
YOu may also like
- Creamy Butternut Squash Polenta
- Thai-Style Butternut Squash Soup with Coconut Milk
- Easy Butternut Squash Soup
- Spicy Pumpkin Leek Soup
- Curried Cauliflower and Apple Soup
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hello Jenn— would I be able to make this soup vegetarian by using vegetable broth instead of chicken broth? Not sure if the taste would change dramatically! I love your recipes! They are approachable, yet they are a level above others. Thank you!
Hi Nancy, it’s perfectly fine to use vegetable broth here (and so glad you like the recipes)!
Morning Jenn! Going to make this on Sunday. Why do you have to pour the pureed soup into a clean pot? Just wondering 🙂
Ally in NJ
Hi Ally, you only need to pour the puréed soup into a clean pot if you use a traditional blender. (You won’t be able to fit all of the soup in the blender at once and so you’ll need a clean pot to pour the puréed soup in while you still work with the unpuréed portion. Hope that clarifies!
Gotcha! Thanks Jenn! 🙂 Making it tonight for supper. Mmmmmmmm
Thanks for this recipe! It is silky smooth and delicious and definitely better after a couple of days in the fridge. I decorated it with pumpkin seeds and served as a starter. My friend loved it so much that she asked me for the recipe. My meat-and-potatoes husband said that it was “his kind of soup.” Made a half batch and added only a small squirt of honey. Yum…. will make again.
My husband and my father in law both hate squash/sweet potatoes etc. They absolutely love this soup and have asked for it multiple times!
How can you make this vegan and dairy free?
Hi Madeleine, I think you could replace the butter with oil, chicken broth with vegetable broth, and the heavy cream with coconut cream. I’d love to hear how it turns out if you try it this way!
A little too sweet and bland. I peeled and chopped a whole squash, think I would roast it first next time. I only used one teaspoon honey, added some ground ginger. Skipped the cream too.
This is the first soup I’ve made and it’s really delicious. I pureed everything using an immersion blender and the consistency was fine, I didn’t add the cream, didn’t buy it and didn’t miss it. I used 1 tblsp of honey instead of 3 and that sufficient, for me, and I have a sweet tooth. Great recipe! Will make again.
Excellence soupe, meilleur le lendemain.
This soup is so delicious!! So many wonderful flavour layers. I didn’t need to add the cream as it had a lovely consistency once puréed. The recipe makes plenty so I was able to freeze two mason jars to enjoy layer. Thank you again Jenn for another “keeper” recipe!
Super easy and delicious! This is my favorite butternut squash soup recipe. It’s perfect to get you through a Cleveland winter!
Outstanding – sooo good! I do think it’s best to wait overnight – for some reason it was like night and day for me in flavor. I will add the apples earlier and cook them down a bit as I had a hard time blending them when added at the end, but that’s neither here nor there. Will be sharing this recipe.