Butternut Squash And Sweet Potato Soup Recipe

Melt the butter over medium heat in a large pot. Add the onions and cook for 5 minutes, stirring occasionally, until soft and translucent.

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 for 15 minutes until vegetables are very tender. 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.