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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As always, Jenn doesn’t disappoint! The flavors are incredible. And even more amazing is how they build…first the squash & sweet potato then the apple and last but not least those spices! Oh my word!!!! This is the reason I go straight to this website for all my recipe curiosities. Looking forward to more of this one tomorrow!
Yummy yummy yummy! Today was a cold winter day with lots of snow and this seems like the perfect antidote, which it was. I would just like to know if there is a simple way to peel a hard squash like butternut? I put it in the microwave to soften it for a few minutes which helped but wondered if there is a better way to do it. Thanks for the great recipe!!
Hi Joan, Glad you enjoyed the soup! I take the easy way out and purchase squash that’s already been peeled and diced :). If you prefer buying a whole squash, I do have a little tutorial with images on the page with the recipe that shows the easiest way to prep it. Hope it helps!
Jenn, I love your soups and this one was no exception. So easy… bought the squash already cut up, the onions rough chopped at my local produce market, and followed the recipe exactly as written. I like a thicker soup so I let it simmer for another thirty minutes or so. Perfect! It’s a nasty night and I am sitting here with a big mug of this great soup. Thanks for another winner. Question, would love an update on your cookbook and I am thrilled with your grana padona (didn’t spell that right) giveaway. Love that cheese.
Hi Carol, so glad you enjoyed the soup. (It is perfect for a cold, dreary night!) The cookbook will be released in the Spring of 2018, so still over a year away, but I hope it will be worth the wait :)!
This is definitely a keeper recipe for us. I made about half a batch for my wife and I and for the main batch I replaced the Heavy Cream with Almond milk and it came out amazing. Near the end I scooped a large bowls worth out into another saucepan and added some additional spices. I was a bit concerned about the combination i used but I wanted a bit more of a kick to my soup. I added yellow curry, garlic powder, cayenne and cumin and it was amazing a very sweet start with a spicy finish. My wife and i are both thrilled. served it with a vegetarian BLT, and salad. Thank you so much.
Have you ever used a cup of cashews to replace the cream in any of your soups? They are healthier than heavy whipping cream.
I haven’t Michele, but it’s something I’ll have to experiment with at some point. Thanks for the suggestion!
Another wonderful recipe Jennifer. Great flavors! Thank you for sharing the recipe!
I found this soup delicious but rather too sweet for my UK tastebuds. I will leave out the honey and apple next time. This soup was also thick and creamy without the cream if looking for a healthier alternative.
I made this for dinner the other day and loved it. Going to use it as a starter this Thanksgiving Can this be made ahead of time and frozen?
i have not made this recipe…but, I always freeze my butternut squash soup
The soup is absolutely delicious!! 5 star!!!
Thank you for the wonderful recipe, thanks to you people think I can make a great butternut squash soup. However, I just added a teaspoon of mild curry powder to satisfy my liking for spicy food. BTW I love your website!