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 is the most wonderful soup in my recipe box! Easy to pull together and even my picky children love it! I cut the cream in half to make it lighter but the taste isn’t effected. Love Jen’s recipes!
Oops! But wonderful… I bought the “squash” at roadside stand and didn’t realize it was a long neck pumpkin til I got home, but I made the soup anyway. Soup was delish! Now I will have to make it again with butternut squash.
I’ve been searching for the best butternut squash soup recipe for quite some time now and I seem to have found it. This is perfect. I add a teaspoon of honey to each bowl of soup I pour myself, I like it super sweet but the rest of the house does not. I also douse it with black pepper in my bowl because I like the sweetness and the mild heat combined. This recipe tops the charts!
Couple questions here. But first- Love this recipe ! It’s best squash soup I’ve ever tasted! I want to make this soup a week ahead. So I will freeze it. What directions would you change or add if I’m freezing it then defrosting the day I’m serving ? Also does it “go” for this time of year? Or do u recommend more of a summer soup? Ty! It’s for 25 ppl, tripling the recipe should do it, right?
Glad you like this soup! You really don’t need to change anything in the recipe in order to freeze it, but if you’d like, you can wait to add the cream until you’re reheating it. Just reheat it on the stovetop until hot. You asked if the soup is appropriate for this time of year — while it’s always tasty, based on the butternut squash and sweet potato ingredients, it’s definitely more commonly made in the fall and winter. If you’d a more seasonal soup, you could consider this Green Pea and Asparagus Soup or this Creamy Zucchini Soup. Hope that helps!
Thank you!
Can you freeze this soup???
Yes – it freezes nicely!
I would never have tried this combination of flavors, esp. the apple and onions except that Jenn’s recipes are always good. It was wonderful. I am not a fan of sweet flavors, but it was not sweet, just a perfect blend . It was even better the next day. I did not add any cream to this, and liked it fine as is. The only thing left out was mace, because I just didn’t have it.
Delicious! Because of a dairy sensitivity we substituted coconut milk for the cream. Enjoyed every spoonful!
I just finished making this. I love it! I did not add the honey and I added 1/4 tsp red pepper flakes.
I didn’t add the cream since I personally don’t like a creamy soup and it’s excellent without it.
Will keep this recipe!
YUMMY! I made this delicious soup today. Very, very easy. The flavours are awesome. I wasn’t sure I’d love the cinnamon, nutmeg, honey thought it might seem too sweet for a soup but the flavours are amazing. I followed the recipe except I couldn’t find mace so I just omitted. Thanks Jenn – love your recipes!!!
This soup is FANTASTIC! Easy to make and even a beginner can impress with this one. I play with the amount of cream at the end, it is a beautiful soup even with a little less cream to lighten it a bit.