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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What would you suggest as a garnish for this soup? I plan to serve at Thanksgiving this year. =)
Hi Janine, You could do a swirl of cream with a dash of cinnamon or some chopped chives; a crouton; some finely chopped apples tossed with a little cinnamon; or even some pomegranate seeds. Hope that helps!
We love it with feta cheese and bacon!
I made this soup tonight. It was wonderful! I halved the recipe (I wasn’t sure if would like it) and it turned out great. I tasted it after adding the apple and blending it and thought it was good even before adding any of the spices (my husband liked it too). Adding the spices made it taste like the perfect soup for the holidays. I skipped the cream altogether, didn’t feel it was necessary.
Just made this, yummy! I changed the cream for low fat plain yoghurt and didn’t put in the mace. Absolutely delicious.
Does anyone know how many calories and the breakdown? I know it’s a “boring” question, but I’d really like to know!.
Hi Jacqui, The nutritional facts have been posted underneath the recipe. Hope that helps!
Can this be made vegan? Has anyone done this successfully?
Hi Maureen, You can substitute vegetable oil for the butter, vegetable stock for the chicken stock and omit the cream; it won’t be quite as rich and creamy, but it should still be delicious.
Add coconut milk (not water) instead of cream – maybe a bit less – should make it rich – you might not need the honey with this.
Wow! Just made this recipe and it is pure perfection. I’ve been looking for a butternut squash soup recipe for a while now and found your site while looking for some other recipes, saw this and had to try it. So glad I did! It’s so easy to make, too. It’s silky, creamy, earthy, sweet and savory. Just what I was looking for. Thank you for this and all your other amazing recipes!
Love this recipe as is. It has become a fall staple in my household.
Jenn, your recipe for Butternut Squash & Sweet Potato Soup has by far been the best soup I have ever made! Now when I make it, I make about 10 qts of it so I can freeze some plus have some for leftovers, and I live alone. That should tell you how much I love this soup. I’ve made it for friends & given the recipe to friends & they all love it too! I never used to be much of a soup person but you’ve made a soup lover out of me. The combination of the squash & potato & apple with all the spices is just perfect! The cream as you said just makes the soup! I normally don’t use cream in anything & I tried the soup without it & it was delicious but the cream made it so much better! I don’t know what I’ll do in the months when I can’t get squash now. Thanks for all the hard work you do to create these wonderful recipes! Keep ‘em coming!
Excellent! I have made other squash soups which were fine but this soup is delicious. My guests will be thrilled when I serve it this weekend. I’m looking forward to trying more of your great recipes.
This soup was absolutely fantastic! I love the combination of the squash & sweet potato as they are both my favorites. And for Erin about replacing mace, I used Allspice which my Substitution book said to do. I love to put Allspice in a lot of recipes anyway. Thanks so much for this recipe. Keep them coming! :~)