The Ultimate Butternut Squash and Sweet Potato Soup Recipe
Introduction: A Cozy Fall-Inspired Soup for Comfort Food Lovers
As the temperatures drop and crisp autumn air fills our homes, there’s nothing more comforting than a warm bowl of homemade soup. This rich and velvety butternut squash soup with sweet potatoes and apples is a fall favorite, bursting with natural sweetness and a perfect blend of aromatic spices. Whether you’re looking for a cozy weeknight dinner or an impressive starter for a festive meal, this easy-to-make soup will quickly become your go-to recipe.
This recipe features nutrient-rich butternut squash, fiber-packed sweet potatoes, and tart apples, all simmered in a flavorful broth and blended into a silky smooth texture. With the addition of warm spices like cinnamon, mace, and nutmeg, this dish captures the essence of autumn in every spoonful.
Why You’ll Love This Recipe
Healthy & Nutritious – Butternut squash and sweet potatoes are packed with vitamins, fiber, and antioxidants.
Naturally Sweet & Flavorful – The natural sweetness of squash and apples creates an incredible depth of flavor without excessive sugar.
One-Pot Simplicity – Everything is cooked in one pot, making cleanup a breeze.
Freezer-Friendly – Make a big batch and enjoy it later by freezing leftovers.
Perfect for Meal Prep – This soup stays fresh for several days in the fridge and reheats beautifully.
Ingredients Breakdown and Substitutions
To ensure you get the best results, here’s a breakdown of the ingredients and some potential swaps:
Unsalted Butter (3 tbsp) – Adds a rich and creamy flavor. For a dairy-free version, use olive oil or coconut oil.
Yellow Onions (2 cups, chopped) – Provides a savory depth to the soup. Shallots or white onions can be used as an alternative.
Butternut Squash (2 pounds, pre-cut) – A staple in fall recipes, known for its creamy texture and sweet, nutty flavor.
Sweet Potatoes (2 medium, peeled and cut into chunks) – Adds extra creaminess and a boost of natural sweetness.
Chicken Broth (8 cups) – Enhances the overall depth of the soup. You can swap with vegetable broth for a vegetarian version.
Salt (1 ½ tsp) & Black Pepper (½ tsp) – Balances the flavors and enhances the sweetness of the ingredients.
Apple (1 tart, peeled and diced) – Honeycrisp or Fuji apples work best, adding a slight tangy contrast.
Honey (3 tbsp) – Helps amplify the natural sweetness; maple syrup can be used for a refined sugar-free alternative.
Cinnamon (½ tsp), Mace (¼ tsp), Nutmeg (⅛ tsp) – These warm spices bring the signature fall taste and aroma.
Heavy Cream (1 cup) – Gives the soup a luscious, creamy consistency. Use coconut milk for a dairy-free option.
Step-by-Step Cooking Instructions
1. Sauté the Aromatics
Start by melting the butter in a large pot over medium heat. Add the chopped onions and cook until they turn soft and translucent, about 5 minutes. Stir occasionally to prevent browning.
2. Simmer the Vegetables
Add the pre-cut butternut squash, sweet potatoes, and chicken broth to the pot. Season with salt and black pepper. Increase the heat and bring the mixture to a gentle boil. Once boiling, reduce the heat, cover, and let it simmer for about 15-20 minutes, or until the vegetables are fork-tender.
3. Incorporate the Apples & Sweeteners
Turn off the heat and add the diced apple and honey. Stir everything together and let it sit for a minute.
4. Blend Until Smooth
Using an immersion blender, puree the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches, ensuring the lid is vented to release steam. Blend until silky smooth.
5. Add the Spices & Cream
Return the blended soup to the pot if needed. Stir in the cinnamon, mace, nutmeg, and heavy cream. Bring the soup to a gentle simmer and let it cook for another 5 minutes to enhance the flavors.
6. Adjust the Consistency
If the soup is too thick, add a little water or broth to reach your desired consistency. If it’s too thin, let it simmer for a few more minutes.
Storage & Freezing Tips
Refrigeration: Store in an airtight container for up to 5 days.
Freezing: Allow the soup to cool completely before transferring it to a freezer-safe container. It can be stored for up to 3 months.
Reheating: Thaw overnight in the fridge and warm over medium heat. Stir well and add a splash of water if needed.
Pro Tips for the Best Soup
Roasting Option: For deeper flavor, roast the butternut squash and sweet potatoes before adding them to the pot.
Garnishing Ideas: Top with roasted pumpkin seeds, croutons, crispy bacon, or a drizzle of cream.
Make it Spicier: Add a pinch of cayenne pepper for a subtle kick.
Nutrition Information (Per Serving)
Calories: 359
Fat: 18g
Saturated Fat: 10g
Carbohydrates: 43g
Sugar: 19g
Fiber: 5g
Protein: 9g
Sodium: 816mg
Cholesterol: 59mg
Quick & Simple Recipe Format
Easy Butternut Squash Soup with Sweet Potatoes & Apples
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
3 tbsp unsalted butter
2 cups yellow onions, chopped
2 lbs butternut squash, cubed
2 medium sweet potatoes, peeled & diced
8 cups chicken broth
1 ½ tsp salt
½ tsp black pepper
1 apple (Fuji or Honeycrisp), peeled & diced
3 tbsp honey
½ tsp cinnamon
¼ tsp mace
⅛ tsp nutmeg
1 cup heavy cream
Instructions:
Melt butter in a large pot. Sauté onions until soft (about 5 minutes).
Add butternut squash, sweet potatoes, chicken broth, salt, and pepper. Bring to a boil, then simmer for 15-20 minutes until vegetables are tender.
Turn off heat, add apples and honey, then puree with an immersion blender until smooth.
Stir in cinnamon, mace, nutmeg, and heavy cream. Simmer for 5 more minutes.
Adjust consistency if needed. Serve hot with garnishes of choice.
