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Loaded with butternut squash, sweet potatoes, apples and some spices, this butternut squash sweet potato soup is what you should be having during the fall.
We're in peak soup season right now and there are plenty of options - from sweet potato chili to butternut squash apple soup to loaded potato soup to turkey dumpling soup to hazelnut soup.
Make no mistake though, this is a great soup year round - that is if you can find butternut squash the whole year at your grocery store, which I know isn't always the case.
When it comes to soup, this really couldn't be easier to make. While it might be a little more expensive, I'd suggest trying to find an already peeled and cubed butternut squash as that's really the hardest part.
Why This Recipe Works
- Flavorful - Butternut squash and sweet potatoes both have natural sweetness and a slightly earthy flavor. When combined, they create a lovely blend of flavors that balance each other out and works well with the apple and spices.
- Creamy texture - By boiling the veggies before blending together, you get a creamy and satisfying soup.
- Freezer friendly - You can make a big batch of this soup and freeze to use later.
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Ingredient Notes
- Butter - Use a small amount of butter to sauté the onions and garlic for added richness.
- Aromatics - Fresh onions and garlic add depth of flavor to the soup. You can use sweet or yellow onions and adjust the garlic to your preference.
- Butternut squash/sweet potatoes - Choose fresh, ripe vegetables. Look for butternut squash that is firm, with a smooth skin and a deep orange color. Select sweet potatoes without any signs of spoilage, and they should be firm to the touch.
- Broth - When making soup I always use broth. Broth is made from vegetables or the meaty parts of chicken. Broth is something you sip where stock is something you cook with.
- Apple - Adds a little tartness and sweetness to the soup.
- Honey - Just a tough of honey rounds out the slightly sweet flavors of the soup.
- Spices - The combination of cinnamon, cloves and nutmeg add fall flavors that complement the veggies.
- Cream - Adds some richness to the soup and more mouth-feel.
- Thyme - Adds an earthy, slightly floral note to the soup.
- Goat cheese - Brings a subtle umami (savory) element to the soup, enhancing the overall flavor profile. Additionally, it can contribute saltiness, reducing the need for additional salt in the recipe.
- Seasoning - Don't forget to season with salt and pepper to taste. Add gradually and taste as you go to achieve the right balance.
Ingredient Swaps
As with any recipe, you can switch things up if needed. Some variations include:
- Butternut squash can be swapped with other winter squashes like acorn, kabocha or pumpkin.
- Sweet potatoes can be replaced with regular potatoes or carrots for a similar creamy texture.
- If you don't have sweet onions, white, yellow or red onions will work as well. They all high slightly different flavors.
- While I use broth, stock will work as well. It just has a richer flavor. And while I like chicken broth, vegetable broth can be used.
- I'm a fan of honey to sweeten the soup, but maple syrup works too.
- I like heavy cream for the creaminess, but dairy-free milk or even coconut milk can be substitute.
- Feta is a good substitute for goat cheese.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Cook the onions with butter until translucent before adding the garlic in the last minutes.
Add the butternut squash, sweet potatoes, broth, salt and pepper. Bring to a boil and reduce to a simmer for 15-20 minutes.
Turn the heat off and add the diced apple. Puree with immersion blender until smooth. Add the cream, honey and spices and stir. Taste and adjust for seasoning before serving. Top with goat cheese and thyme.
FAQs
It can be! To make it vegan, use vegetable broth instead of chicken broth, and choose a non-dairy alternative like coconut milk or almond milk instead of cream. Also replace the butter with vegetable oil.
If you have some cornstarch, just take 1 tablespoon cornstarch and whisk with 2 tablespoon water. Then add to the soup and stir until combined.
You’ll want to do this when the soup is still simmering as that helps activate the cornstarch to help thicken it. You can also control the thickness by how much you puree everything.
There is nothing wrong with having a big batch of soup to use whenever you need.
To store in the fridge, just let come to room temperature and place in an airtight container in the fridge for 3-4 days.
To store in the freezer, place in airtight container in freezer for up to 3 months. When ready to eat, let that overnight in the fridge.
Just place the soup in a saucepan over medium heat until steaming. No need for it to come to a boil. You can also warm up in a microwave.
Benefits of Butternut Squash
Like many vegetables, butternut squash comes with a ton of benefits, including:
- High in nutrients but low in calories
- Rich in vitamins and minerals
- Contains disease-fighting antioxidants
Equipment
The equipment you use is important to how the butternut squash sweet potato soup turns out. What is needed is the following:
- Stock pot/Dutch oven - You want something large enough to cook the soup.
- Chef's knife - You need a quality knife to dice everything.
- Immersion blender - Helps puree everything. Can also use a blender in batches.
Pro Tips/Recipe Notes
- Use quality low-sodium chicken or vegetable broth. Remember a lot of the flavor will come from the broth.
- Use an immersion blender to puree the vegetables. It is much easier than adding to the blender in batches.
- Do not skip on adding the heavy cream as it adds richness and mouthfeel you wouldn’t get otherwise. If you don’t want to use heavy cream, you could try coconut milk.
- Adjust the spices to your liking. Start with a small amount and gradually add more as needed. Remember, you can always add more but can't take it away.
Other Soup Recipes
If you’ve tried this butternut squash sweet potato soup or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Butternut Squash Sweet Potato Soup
Ingredients
- 4 tablespoon unsalted butter
- 2 cups sweet onion, chopped (about 1 large onion)
- 3 garlic cloves, minced
- 6 cups butternut squash (about 2 lbs), peeled, seeded and cut into 1 inch chunks
- 3 cups sweet potatoes (about 1 lb), peeled and cut into 1 inch chunks
- 8 cups chicken broth
- 1 ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 Honeycrisp apple, cored, peeled and cut into 1 inch chunks
- 3 tablespoon honey
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 cup heavy cream
- 3 tablespoon thyme, diced
- 3 ounces goat cheese, crumbled
- Dash olive oil
Instructions
- In a large pot, melt the butter and add the onions and cook for about 5-7 minutes or until soft and translucent. Add the garlic and cook for 30 seconds.
- Add butternut squash, sweet potatoes, chicken broth and salt and pepper to the pot and bring to a boil. Reduce the heat to medium and cook until vegetables are tender, which should take about 15-20 minutes. Turn the heat off and add the apples. Puree with a handheld immersion blender until smooth. You can also add to blender in batches and puree.
- Add the honey, cinnamon, ground cloves, nutmeg and heavy cream and stir. Bring to simmer and taste and adjust the seasoning if needed. If you need to thin the soup, just add some water. Serve in bowls and top with some goat cheese, thyme and a dash of olive oil.
Notes
- Use quality low-sodium chicken or vegetable broth. Remember a lot of the flavor will come from the broth.
- Use an immersion blender to puree the vegetables. It is much easier than adding to the blender in batches.
- Do not skip on adding the heavy cream as it adds richness and mouthfeel you wouldn’t get otherwise. If you don’t want to use heavy cream, you could try coconut milk.
- Adjust the spices to your liking. Start with a small amount and gradually add more as needed. Remember, you can always add more but can't take it away.
Chris says
Yes please!
Michelle says
It’s fall in a bowl. So great and quick and easy to make. Adding the little bit of goat cheese on top was awesome!
Ryan says
Big fan of it.