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    You Are Here: Home → Main Course → Soups

    Butternut Squash Sweet Potato Soup

    November 8, 2020 | Updated January 4, 2022 by Ryan 3 Comments

    579 shares
    Jump to Recipe Print Recipe
    overhead shot of two speckled bowl of sweet potato and butternut squash soup
    soup with butternut squash and sweet potatoes in speckled bowl
    two bowls of butternut squash soup with sweet potatoes

    This post may contain affiliate links. Please read my disclosure.

    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.

    two bowls of butternut squash soup with sweet potatoes

    I realize I've shared quite a few soup recipes lately, but hey it's soup season! I mean who doesn't love a nice bowl of sweet potato chili? But with Thanksgiving just around the corner I figured it was an appropriate time to share this 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.

    Luckily for us, Wegmans always has it during the fall! Also, this soup is much easier to make if you have an immersion blender, but if you don't you can throw in a blender or food processor to get the soup smooth.

    This butternut squash sweet potato soup really tastes just like fall, with the butternut squash, sweet potatoes, apple and spices. If you ask my wife, she'll say this is her favorite soup we make.

    And it's really hard to disagree with her. Even better for me, it takes only 30 minutes to make. So if you're craving a healthy soup that tastes like fall, this is it.

    Jump to:
    • Recipe Ingredients
    • Step-by-Step Instructions
    • Benefits of Butternut Squash
    • FAQs
    • Pro Tips/Recipe Notes
    • Other Soup Recipes
    • Butternut Squash Sweet Potato Soup
    soup with butternut squash and sweet potatoes in speckled bowl

    Recipe Ingredients

    • Unsalted butter – cooks the veggies and adds flavor.
    • Sweet onion, garlic, sweet potato, butternut squash, apple, thyme – where the majority of the flavor comes from.
    • Chicken or vegetable broth – low-sodium is best.
    • Honey - adds a little sweetness.
    • Cinnamon, cloves, nutmeg, salt, black pepper – enhances the flavor.
    • Heavy cream – gives the soup a little more richness.
    • Goat cheese - adds a little tang.
    • Olive oil - used to swirl on top the soup.

    Step-by-Step Instructions

    1. 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.
    2. 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.
    3. Puree with a handheld immersion blender until smooth. You can also add to blender in batches and puree.
    4. 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.
    process shots of how to make butternut squash soup

    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

    FAQs

    Do I Have to Use Sweet Potato as Well?

    No. I just like the combination of butternut squash and sweet potato with this soup, but you can easily just use 3 lbs butternut squash.

    How to Thicken?

    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.

    Can I Freeze?

    Yes. Just wait for it to come to room temperature before covering in an air-tight container and placing in the freezer. You can keep in the freezer for up to 6 months before using.

    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.
    overhead shot of two speckled bowl of sweet potato and butternut squash soup

    Other Soup Recipes

    • Beer Cheese Soup
    • Turkey Stuffing Dumplings Soup
    • Roasted Cauliflower Soup
    • Loaded Potato Soup
    • Butternut Squash Apple Soup
    • Broccoli Almond Soup
    • Roasted Tomato Basil Soup

    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.

    overhead shot of sweet potato butternut squash soup in bowl
    Print Recipe
    5 from 4 votes

    Butternut Squash Sweet Potato Soup

    Loaded with butternut squash, sweet potatoes, apples and some spices, this soup is what you should be having during the fall.
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Soup
    Cuisine: American
    Servings: 8
    Calories: 382kcal
    Author: Ryan Beck

    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.

    Nutrition

    Serving: 1bowl | Calories: 382kcal | Carbohydrates: 38g | Protein: 10g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 72mg | Sodium: 562mg | Potassium: 299mg | Fiber: 5g | Sugar: 17g | Vitamin A: 20800IU | Vitamin C: 42.9mg | Calcium: 130mg | Iron: 1.6mg
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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    Comments

    1. Chris says

      October 18, 2018 at 8:43 am

      5 stars
      Yes please!

      Reply
    2. Michelle says

      January 07, 2021 at 7:32 pm

      5 stars
      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!

      Reply
      • Ryan says

        January 07, 2021 at 7:55 pm

        Big fan of it.

        Reply

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