Butternut Squash And Sweet Potato Soup Recipe

Butternut Squash And Sweet Potato Soup Recipe

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.

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes



  • 3tbspunsalted butter
  • 2cupsyellow onions,roughly chopped
  • 2lbspre cut butternut squash
  • 2mediumsweet potatoes,peeled and cut into 1 inch chunks, about 1½ lbs before peeling
  • 8cupschicken broth
  • tspsalt
  • ½tspground black pepper
  • apple,(such as Fuji or Honeycrisp), cored, peeled and cut into ½ inch pieces
  • 3tbsphoney
  • ½tspground cinnamon
  • ¼tspground mace
  • tspground nutmeg
  • 1cupheavy cream


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

  2. 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.

  3. 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.)

  4. Stir in the cinnamon, mace, nutmeg, and heavy cream. Bring to a simmer, then taste and adjust the seasoning if necessary.

  5. 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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