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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Jenn
Thanks for another winner!
I made a couple of modifications- I didn’t have mace and I don’t like nutmeg so I only used cinnamon (but half the amount as I didn’t want spices to be the major flavour. I also threw in a few carrots, reduced the honey by half and used coconut milk to keep it pareve.
The result was a delicious, creamy soup that will definitely be on rotation.
Thanks again.
This soup truly tastes like fall. It is warm, sweet and earthy. I make it with vegetable broth as my daughter is a vegetarian and that works nicely. Thanks for this delicious recipe.
Just finished making this super easy, fabulous soup. I only had (sweet) Ambrosia apples on hand so cut back the honey to 2 tablespoons. Didn’t have heavy cream so put in a can of coconut cream as was suggested by one of your other devotees. Everything else I had available so, as its a cool, damp day here, we’re having soup for lunch.
Our very hot, dry southern BC weather is just around the corner so I will be freezing the rest until there’s another cooler day – this makes a LOT of wonderful soup folks.
As always, THANK YOU Jenn.
Easy recipe, creamy soup but sadly too sweet for me even though I didn’t use all the honey.
I’ve made this recipe twice. It is absolutely delicious. My family loves it!
Delicious. I accidentally used vegetable broth and omitted both e mace and heavy cream (didn’t have). Sounds like I changed the recipe a lot but I don’t think I did and it is so yummy. Thank you!
Another 5* recipe! Absolutely delicious with a touch of sweet from the apples and honey plus the spices are like a warm hug…… Made as instructed.
Have made this twice, delicious. Made Cinnamon sugar croutons to add on top – yumm!
Hi Jenn,
I found some cut up frozen Kabocha Squash at the store. Do you think that would work?
I haven’t tried it, but I think it should work. Please LMK how it turns out!
It worked beautifully. Yummy as expected 🙂
So glad – thanks for reporting back!
I didn’t have any sweet potatoes, but I had Yukon gold potatoes, so I substituted those and I didn’t have mace so I added more nutmeg. This was so delicious! Absolutely I will make again. And you’re right, it does taste like Fall!
Love it! It is a firm favourite in my house and is so easy. I actually make it in my pressure cooker. Tastes fantastic. (First time I have reviewed a recipe😀 so.goes to show how much we enjoy it) Thank you