Butternut Squash and Sweet Potato Soup

20 mins Prep Time

40 mins Cook Time

Written By

Nadia Boachie

Butternut squash soup is the ultimate fall comfort food. It is smooth, creamy, has warm flavours like cinnamon and not to mention it is extremely easy to make. You essentially chop up all your vegetables, cook them down in a pot, blend until smooth and add your seasoning and adjust liquid for consistency. It is so easy to make and turns out perfect every time! I add sweet potato to this soup because I find it adds some extra sweetness and creaminess. This recipe can be made vegan by using vegan butter or even oil to replace the butter and sticking to vegetable stock instead of chicken stock.

If you're looking for a go-to weeknight fall meal, try your hand at this recipe!

Ingredients

Butternut Squash and Sweet Potato Soup

4 tablespoons unsalted butter
2 cups yellow onion, roughly chopped
3-4 garlic cloves, peeled
2 pounds pre-cut butternut squash (or one large whole butternut squash, cut into 1/2"-inch cubes)
2 medium sweet potatoes, peeled and cut into 1"-inch chunks (about 1-1/2 pounds before peeling)
8 cups chicken broth
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 tart yet sweet apple, such as Fuji or Honeycrisp, cored, peeled and cut into 1/2"-inch pieces
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup heavy cream (optional)

Directions

Butternut Squash and Sweet Potato Soup

5 Steps

Step 1

Melt the butter over medium heat in a large pot. Add the onions and garlic and cook, stirring occasionally, until soft and translucent, about 5 minutes.
Step 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 until vegetables are very tender, about 15 minutes. Turn off the heat. Add the diced apple and purée the soup with a handheld immersion blender until very smooth and creamy. (You can also 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.)
Step 3

Stir in the cinnamon, nutmeg and heavy cream (optional). 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.
Step 4

This soup thickens as it cools. If necessary, add a bit of water to thin it back to desired consistency.
Step 5

Enjoy your soup with croutons, bread or any other of your favourite soup accompaniments.

Ingredients

Butternut Squash and Sweet Potato Soup

4 tablespoons unsalted butter
2 cups yellow onion, roughly chopped
3-4 garlic cloves, peeled
2 pounds pre-cut butternut squash (or one large whole butternut squash, cut into 1/2"-inch cubes)
2 medium sweet potatoes, peeled and cut into 1"-inch chunks (about 1-1/2 pounds before peeling)
8 cups chicken broth
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 tart yet sweet apple, such as Fuji or Honeycrisp, cored, peeled and cut into 1/2"-inch pieces
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup heavy cream (optional)