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.

This easy-to-make butternut squash and sweet potato soup is one of my favorites, and I serve it every year for Thanksgiving. The hardest part of making it is wrestling with the butternut squash, so, to make life easy, I call for pre-cut squash from the produce department. Anytime you’re selecting pre-cut produce, make sure it’s fresh; I always grab a package from the back of the shelf, as those tend to have later expiration dates.

What you’ll need to make Butternut Squash and sweet potato soup

Step-By-Step Instructions

To begin, melt the butter over medium heat in a large pot and add the onions.

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.

Add the diced apple and honey.

Purée the soup with a handheld immersion blender until very smooth and creamy. (Alternatively, 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 dishtowel to allow the heat to escape. Pour the blended soup into a clean pot.)

Stir in the cinnamon, mace, nutmeg, and heavy cream.

Bring to a simmer, then taste and adjust the seasoning if necessary. If you like a sweeter soup, add more honey. To thicken the soup, simmer over low heat until desired consistency is reached.