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.
I had a feeling this would work. Seeing your site gave me the confidence to try it. It was really a tasty variation on one of our favorite fall soups (plain butternut squash).
Enjoying a cup of this fabulous soup right now! It is so, so, so very good. The best part is that the rest of it is waiting for me in my freezer!
Thank you, Jennifer!
Everyone enjoyed this soup…great recipe. Even I couldn’t go wrong.
Truly good. I learned some time ago, through trial and error, that sweet potato is a key to a good butternut squash soup!
This was a great soup for cool autumn weather. I used a whole squash and it was easy to prep. I only made one tiny change to the original recipe. I used 1 tablespoon of honey rather than 3. This is a huge recipe so I have plenty in the freezer.
Very nice soup! Even my little girl, who is often soup- and squash-averse, liked this one. I basically followed the recipe verbatim, using a Honeycrisp apple and all other ingredients except for mace. I also used 1/2 cup of half-and-half (which I had on hand) rather than a full cup of heavy cream, and it all worked out well. Thanks for another keeper, Jenn!
Which type of apple can i use instead of Fuji or Honeycrisp as i can’t get them Thx
Hi Wendy, Any apple will work fine.
I just made this and it was AMAZING! I am so happy with how it turned out.
I did have a few rainbow carrots that I wanted to use and added to the recipe. It’s perfect for this San Francisco ”summer” (it’s always chilly and foggy here so soup is great!)
This soup is absolutely fabulous!!! Just made it yesterday….it’s a 10 Star recipe!!!!
Hi Jenn! I was experimenting with a roasted butternut-carrot-sweet potato soup with sautéed onions, apples and garlic. It was good but needed something more so I pulled up your site- I have made many of your recipes for my cafe, btw (thank you!), and I love the addition of cinnamon and nutmeg- honey too. Just what it needed. The rest was quite similar to yours! I didn’t have mace. And I also added cream cheese instead of cream. Love your recipes!!