Butternut Squash and Sweet Potato Soup
This easy-to-make butternut squash soup with sweet potatoes, apples, and warm spices tastes like fall in a bowl.
Equipment
- large pot
Ingredients
- 3 tablespoons unsalted butter
- 2 cups roughly chopped yellow onions
- 2 pounds pre-cut butternut squash
- 1.5 pounds sweet potatoes, peeled and cut into 1-inch chunks
- 8 cups chicken broth
- 1.5 teaspoons salt
- 0.5 teaspoon freshly ground black pepper
- 1 medium tart yet sweet apple, cored, peeled, and cut into ½-inch pieces such as Fuji or Honeycrisp
- 3 tablespoons honey
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground mace
- 0.125 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.
- 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.
Notes
This soup thickens as it cools. If necessary, add a bit of water to thin it back to your 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.
Nutrition
Serving: 1cupCalories: 359kcalCarbohydrates: 43gProtein: 9gFat: 18gSaturated Fat: 10gCholesterol: 59mgSodium: 816mgFiber: 5gSugar: 19g
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