How To Make Butternut Squash And Sweet Potato Soup
This butternut squash and sweet potato soup makes a rich autumn meal, that’s also loaded with tender apples and warm spices.
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.
- Calories: 365.08kcal
- Fat: 18.47g
- Saturated Fat: 10.43g
- Trans Fat: 0.17g
- Monounsaturated Fat: 5.72g
- Polyunsaturated Fat: 1.16g
- Carbohydrates: 44.30g
- Fiber: 4.90g
- Sugar: 20.19g
- Protein: 8.93g
- Cholesterol: 59.41mg
- Sodium: 815.88mg
- Calcium: 106.45mg
- Potassium: 886.35mg
- Iron: 1.70mg
- Vitamin A: 995.91µg
- Vitamin C: 29.84mg
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