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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This soup was OK, as written. It seemed to lack a flavor component however. I added garlic powder to the finished soup and it greatly improved. I think if I were to make this again, I would add 1-3 garlic cloves to the butter and onion and sauté in the beginning, then follow the rest of recepie as written. Along the lines of the classic French winter squash soup with butternut and acorn squash, I think the sautéed garlic is important to this savory and sweet soup.
This is the most delicious soup! I have made orro several parties and everyone loves it. It seriously tastes like Fall in a bowl. The honey adds just a hint of sweetness. Absolutely delicious and didn’t substitute anything.
Hi made this soup for a dinner party. It was excellent. One guest said it was the best soup she had ever eaten. Thank you!
This soup is amazing. I have found the perfect butternut squash soup after trying many recipes. Made it twice in one week to rave reviews. Thanks!
Great recipe, I added a dollop of sour cream and bacon bits to finish. Had 4 at the dinner table ask for the recipe before finishing their bowl..
Just doubled the recipe for Thanksgiving and, naturally, had to taste the soup before putting it in the freezer. It is delicious! Thank goodness I know I will have leftovers.
A question, I need to put the calorie amount into my diet sheet but, I notice you say there is 19g of sugar? How is this when there are 3 tablespoons of honey which equates to 63.75g of sugar? Confused, I am!
Hi Jacqui, There are 8 servings and the nutrition info is for each individual serving.
🙂 I must have been having a “senior” moment, thanks for the info. The soup is absolutely fantastic!
This recipe is fabulous! I did add 3 large carrots and sine I didn’t have mace or nutmeg on hand I used only the 1/2tsp cinnamon but added 1/8 tsp pumpkin pie spice. For garnish, I whipped up the leftover heavy cream with some cinnamon and added a dollop. My always refuse to eat squash kids loved this!
Absolutely loved this recipe! Easy to follow and my god is it tasty!!! I followed another users suggestion for spices as I didn’t have everything listed, 1/2 tsp of cinnamon and 1/8 tsp of pumpkin spice. Wow! The flavor is great, the sweetness is perfect. Overall a great soup I’ll definitely be making again! 🙂
Thanks Christa, I didn’t have all the spices either and used your measurements for cinnamon and pumpkin spice 🙂 (though I didn’t add the carrots) still turned out delicious!!
can you freeze this soup?
Hi Gwen, Yes, absolutely.
Yes!
Can this be made a day or two ahead?
Hi Dale, Absolutely!