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 is fantastic. I have always hated soups which are on the sweet side and only picked this recipe because someone wanted me to cook for them. Well, what a surprise. Guess Ms. Segal has just turned my soup world upside down. Absolutely delicious! What a perfect balance of flavors.
Awesome soup. Substituted pumpkin spice for mace and it turned out great. Was a definite hit with the family! Looking forward to trying it again and more of your recipes.
I no longer have to go to Panera as often because I can now make delicious butternut squash soup at home! I used coconut milk instead of heavy cream and didn’t have mace. I added minced garlic to the onions. I knew this was a winner when the soup tasted great before adding the spices and milk. This is my new go to recipe during this season.
Easy recipe to follow with delightful results. I made 3 batches (had some butternut squash that was nearing a do-or-die point). All of them taste great, though there were some variations. No mace, so I doubled the nutmeg (as others suggested). 1 tsp cinnamon (love that stuff). I ran out of honey after first batch, so I used maple syrup in the last 2 batches…still as yummy as the first. I will definitely make this soup again.
I looked at several recipes on line and decided to try this one due to its simplicity and lack of strong spices. (My wife can’t handle garlic, etc.)
I used low sodium chicken stock and half and half instead of chicken broth and heavy cream. I also a bit more honey and a little more cinnamon. Oh, wow!
My wife’s comment: Can you make this as an appetizer for our Chtistmas dinner?
Absolutely. Thanks for sharing this!
Six stars! This is one of my favorite recipes and it has become a staple in our house. For this one, I often use homemade vegetable broth instead of chicken broth (I think it makes the flavors taste “brighter,” but the trade off is that the soup is less cozy, which is fine by us). And, we omit the apples and honey because we like a savory soup over a sweet one. Sometimes we serve it with a dollop of Greek yogurt a few slices of avocado on top. But, seriously, every single recipe on this website has turned out terrific. What a reliable collection of great recipes– thank you for doing all the leg work, Jenn!
I love butternut squash soup, so I’ve had a lot of it. This is one of the best I’ve ever tasted. And it wasn’t even torture to make! (I say that as someone who does not relish time spent in the kitchen.) My husband and I cut the squash ourselves (yes, I’m a weakling with terrible knife skills), so the prep took some time, but the end result was well worth it. Since there’s just the two of us, we got leftovers both to enjoy and to share with my mom, who was thrilled. Thank you, Jenn. This recipe will be saved and savored again and again.
Did a search because I wanted to make a butternut squash soup for Thanksgiving that included sweet potato and apple. At the last second, I learned one of the guests had a dairy issue so I decided not to add the cream and wow … it was still GREAT. It’s so rich it didn’t even need it! I used veggie broth, and more nutmeg instead of the mace. Five stars — thanks for this great Thanksgiving keeper.
It took every once of my being not to lick the food processor blade. This soup is amazing. I didn’t have mace (admittedly had to look it up), so I just added 1/4 tsp nutmeg. Can’t wait to share it with family and friends.
LOL…no soup is worth losing your tongue! Glad you like it, Diane 🙂
Turned out great! I used turkey stock instead of chicken broth and I didn’t have Mace so I used a little extra nutmeg. Yummy!