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 today for the family. I am trying to eat lighter between now and Thanksgiving with nourishing foods and this hit the spot nicely! I did one substitution because I am dairy free. I used coconut cream instead of the whipping cream and it worked great. It was so comforting and I had mine with some sourdough bread. The young adult children and hubby had grilled cheese sandwiches with theirs. This one is going in my regular rotation for fall soups for sure. We loved it very much!
Made this soup today. FANTASTIC!! Fast, easy, and so flavourful. Didn’t have mace, so I just left it out.
Should I add the cream before freezing the soup? I saw on your pumpkin soup recipe you said not to add the cream before freezing the soup.
Hi Diane, it’s fine to add the cream to this soup before freezing. Enjoy!
Loved this soup! So much so that I’m tossing out all other squash soup recipes. Thank you Jenn!!
Absolutely loved it. Huge hit for a autumn afternoon with football and board games.
Additions: clove of garlic, allspice, cayenne, squeeze of 1/2 lemon at the end, roasted the squash and potatoes also;
Removal: honey, nutmeg, cinnamon and cloves
THANK YOU!!
Absolutely love this soup! I made it for the first time 2 years ago and it’s been a go to since then. Made it for my parents and family for Thanksgiving last year and every single person asked for the recipe, it’s a crowd favorite! Only adjustment I make is using basically a 1:1 ratio of butternut squash and sweet potatoes because I like to balance the squash flavor a bit, but that’s fully personal preference.
Lovely testing soup. I did not peel the apple and was still able to achieve a smooth soup using my handheld immersion blender. Will be making this soup again during the winter months.
Hi Jenn, I’m very keen to make this….can you advise the dimensions of the pot? I recognise the brand but want to get it right!
Hi Michael, that’s a 5.5-quart Dutch oven. Hope you enjoy if you make the soup!
Can I sub coconut milk for the cream?
Sure!
First time to use your recipes and am very impressed, this soup was amazing. I used a spoonful of sour cream as didn’t have full cream. I also tried toasted pumpkin seeds, crispy bacon pieces and chorizo as different toppings all of which were delicious. Thank you for a great recipe.
Wonderful Made 1/2 the recipe and roasted the vegetables in the air fryer instead of frying also used coconut milk as I had no cream
I have made this recipe many times. Tonight I roasted the halved squash and sweet potatoes without peeling and spooned the soft innards into the broth then pureed. So easy!