As the days grow shorter and the chill of autumn settles in, there’s nothing quite like the tantalizing aroma of a warm soup wafting through your kitchen. This Velvety Butternut Squash Sweet Potato Soup is not just any soup; it’s a creamy hug in a bowl, bursting with nutritious goodness and natural sweetness that even the pickiest eaters in your family will love. I discovered this recipe during a particularly vibrant farmer’s market trip, where the colors of the squash and sweet potatoes practically called out to me, promising comfort and warmth.
Imagine a soothing blend of spices, the rich taste of roasted vegetables, and a touch of apple sweetness—all coming together to create a dish that is both hearty and light. Perfect for batch cooking and sure to delight everyone around the table, this soup is bound to become a staple in your home as the temperature drops. So grab your spoon, and let’s dive into this cozy delight that turns simple ingredients into something extraordinary!
Why is Velvety Butternut Squash Sweet Potato Soup a Must?
Comforting warmth: As the chill sets in, this soup envelops you in a cozy embrace.
Nutritious goodness: Packed with vitamins, it effortlessly boosts your vegetable intake.
Natural sweetness: The blend of squash, sweet potatoes, and apple creates a delightful, naturally sweet flavor.
Easy to make: With straightforward steps, it’s perfect for cooks of all levels.
Versatile ingredients: Substitute with seasonal veggies or spices to customize it to your liking!
Crowd-pleasing: This soup is sure to win over even the pickiest eaters at your table.
Velvety Butternut Squash Sweet Potato Soup Ingredients
For the Base
• Butter – Adds richness and flavor. Substitution: Use olive oil for a dairy-free option.
• Onions – Builds a fragrant foundation in the soup. Prep Note: Dice into 1/2-inch pieces for even cooking.
• Butternut Squash – Main ingredient providing creaminess and sweetness. Substitution: Frozen and thawed butternut squash cubes can also be used.
• Sweet Potatoes – Adds natural sweetness and texture. Substitution: Other root vegetables like carrots can be used if needed.
• Chicken Broth – Provides savory depth to the soup. Substitution: Vegetable broth for a vegetarian version.
For Sweetness and Flavor
• Apple – Introduces natural sweetness that complements the squash. Substitution: Pears can also work well for sweetness.
• Honey – Enhances sweetness and flavor balance. Optional, adjust based on personal taste.
For Seasoning
• Salt and Black Pepper – Essential for seasoning. Adjust to taste.
• Cinnamon, Mace, Nutmeg, Ground Ginger – Warm spices enriching the soup’s flavor. Use freshly grated nutmeg for a more intense aroma.
For Creaminess
• Heavy Cream – Adds a creamy, rich finish to the soup. Substitution: Coconut milk for a non-dairy alternative.
How to Make Velvety Butternut Squash Sweet Potato Soup
Prep Ingredients: Begin by peeling and chopping the butternut squash and sweet potatoes into 1-inch chunks. Don’t forget to dice the onions and core and peel the apple for the perfect flavor blend.
Sauté Onions: In a large pot, melt the butter over medium heat. Add your diced onions and cook until they are soft and translucent, which should take about 5 minutes.
Cook Veggies: Toss in the butternut squash chunks, sweet potatoes, chicken broth, salt, and black pepper. Bring the mixture to a gentle boil, then cover and simmer on low heat for 15 minutes, or until the vegetables are tender.
Blend Soup: Once the veggies are tender, remove the pot from heat. Add the cored and peeled apple, along with honey if you’re using it. Blend everything until smooth and velvety with an immersion blender.
Season & Finish: Return the pot to low heat. Stir in your warm spices and the heavy cream, simmering for another 5-8 minutes until the soup thickens and the flavors perfectly meld together.
Optional: Top with a sprinkle of roasted pumpkin seeds for extra crunch.
Exact quantities are listed in the recipe card below.
What to Serve with Velvety Butternut Squash Sweet Potato Soup?
Creating a full meal around this creamy, comforting soup transforms an ordinary dinner into a cozy experience that warms the heart and soul.
Crunchy Arugula Salad: Tossed with toasted pecans, this salad adds a lovely crispness that complements the soup’s velvety texture. The peppery arugula and nutty pecans create a delightful contrast to the natural sweetness of the soup.
Warm Baguette: A freshly baked baguette is perfect for dipping and sopping up every last drop of this delicious soup, adding a comforting bread element that enhances the cozy experience.
Roasted Chicken: Juicy, herb-seasoned roasted chicken brings savory depth to your meal, rounding out the flavors and providing a satisfying protein component.
Crispy Croutons: A sprinkle of homemade croutons on top of the soup adds a delightful crunch that perfectly contrasts its smooth consistency. Consider using garlic-infused or rosemary-flavored croutons for an extra flavor boost.
Savory Quiche: A slice of vegetable quiche pairs beautifully with the soup, offering a hearty and nourishing side. The eggy richness blends well with the creamy goodness of the soup, making for a full and satisfying meal.
Chilled White Wine: A glass of chilled Sauvignon Blanc or a light, crisp Pinot Grigio will enhance the meal’s flavor profile. The bright acidity cuts through the creaminess and refreshes your palate.
Caramelized Apples: For a sweet finish, serve lightly caramelized apples as a dessert. Their warm sweet flavor resonates with the apple in the soup, creating a beautiful flavor connection throughout your meal.
Expert Tips for Velvety Butternut Squash Sweet Potato Soup
Consistent Chopping: Ensure all vegetables are cut into 1-inch cubes for even cooking and a perfectly smooth texture.
Avoid Overheating Cream: After adding cream, keep the soup on low heat to prevent it from boiling, which could separate the cream and result in a grainy texture.
Blending Safely: If blending in batches, always vent the lid slightly to allow steam to escape and prevent pressure build-up.
Taste Adjustments: Before serving, taste the soup and adjust salt, sweetness, or spices to your liking, highlighting that homemade Velvety Butternut Squash Sweet Potato Soup can always be customized.
Storage Instructions: This soup tastes even better the next day, so consider making extra! It can be refrigerated for up to 5 days.
Serving Ideas: For added texture, garnish with crispy croutons or a sprinkle of fresh herbs before serving.
Storage Tips for Velvety Butternut Squash Sweet Potato Soup
Fridge: Store any leftover soup in an airtight container and keep it in the fridge for up to 5 days; the flavors deepen over time.
Freezer: For longer storage, freeze the soup without adding cream in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat on the stove over low heat, stirring often to maintain the creamy texture. If using frozen soup, heat thoroughly after thawing, and consider adding cream just before serving.
Batch Cooking: Perfect for meal prep, this nutritious soup can be made in larger quantities, ensuring you have delicious and wholesome meals ready to go when you need them!
Velvety Butternut Squash Sweet Potato Soup Variations
Feel free to play around with this recipe; a little creativity can transform your comforting soup into something extraordinary!
- Dairy-Free: Substitute heavy cream with coconut milk for a creamy, non-dairy alternative that adds a hint of tropical flavor.
- Spicy Kick: Add a dash of cayenne pepper or crushed red pepper flakes for a delightful heat that balances the sweetness of the soup.
- Herb Infusion: Stir in fresh herbs like thyme or rosemary towards the end to add an aromatic freshness that brightens every spoonful.
- Nut Puree: Blend in cashews or almonds for a nutty flavor and extra creaminess. Soak them beforehand for a smoother texture.
- Roasted Flavor: Roast the butternut squash and sweet potatoes beforehand for a caramelized sweetness that deepens the flavor profile.
- Vegetable Boost: Incorporate greens like kale or spinach during the last few minutes of cooking for added nutrients and vibrant color.
- Zesty Twist: Add a squeeze of fresh lemon or lime juice before serving to brighten up the flavors with a refreshing zing.
- Garnish Magic: Top the soup with a swirl of yogurt or a sprinkle of crumbled feta for a creamy texture contrast that enhances both taste and presentation.
Make Ahead Options
These Velvety Butternut Squash Sweet Potato Soup preparations are perfect for busy home cooks looking to save time during hectic weeks! You can chop the butternut squash, sweet potatoes, and onions up to 24 hours in advance and store them in an airtight container in the refrigerator to maintain freshness. Additionally, you can prepare the soup completely and refrigerate it for up to 3 days before serving—just remember not to add the heavy cream until you reheat it. When ready to enjoy, simply heat the soup on the stove over low heat, stir in the cream, and simmer for a few minutes until warmed through for that just-made taste. This way, you’ll have a cozy meal ready in minutes with minimal cooking effort!
Velvety Butternut Squash Sweet Potato Soup Recipe FAQs
How do I choose ripe butternut squash?
Absolutely! Look for a butternut squash that has a uniform beige color and feels heavy for its size. Avoid any that have dark spots or soft areas, as this indicates overripeness. A good squash should feel firm and have a smooth skin.
What’s the best way to store leftover soup?
Store any leftover Velvety Butternut Squash Sweet Potato Soup in an airtight container in the fridge for up to 5 days. The flavors will continue to meld and can even taste better the next day! Just be sure to let it cool before sealing it up.
Can I freeze the soup? How do I do it?
Absolutely! You can freeze this soup for up to 3 months. However, I recommend freezing it before adding cream. To freeze, ladle the cooled soup into airtight containers, leaving some space for expansion. Once it’s time to enjoy it again, thaw it overnight in the fridge, then reheat on the stove. Consider adding the cream just before serving to retain that silky texture!
Why is my soup too thick or too thin? How can I fix it?
If your soup turns out too thick, simply add a bit more broth or water to reach your desired consistency. Stir well and allow it to simmer for a few more minutes. Conversely, if it’s too thin, let it simmer uncovered on low heat to help it reduce and thicken. You can also blend in a little more cooked potato or squash to enhance the thickness!
Can I make this soup vegan-friendly?
Very! To make a vegan version of the Velvety Butternut Squash Sweet Potato Soup, just replace the butter with olive oil or coconut oil and use vegetable broth instead of chicken broth. If you’re avoiding cream as well, coconut milk is a great substitute for that creamy richness.
Are there any dietary restrictions I should consider with this soup?
Indeed! The soup is vegetarian-friendly, but be cautious with any added ingredients like cream or honey if you’re accommodating vegan eaters or those with dietary allergies. Also, check that your broth is vegetarian or vegan if needed and ask if your guests have any specific allergies to the spices or fruits used.
Creamy Velvety Butternut Squash Sweet Potato Soup Recipe
Ingredients
Equipment
Method
- Prep Ingredients: Begin by peeling and chopping the butternut squash and sweet potatoes into 1-inch chunks. Don’t forget to dice the onions and core and peel the apple for the perfect flavor blend.
- Sauté Onions: In a large pot, melt the butter over medium heat. Add your diced onions and cook until they are soft and translucent, which should take about 5 minutes.
- Cook Veggies: Toss in the butternut squash chunks, sweet potatoes, chicken broth, salt, and black pepper. Bring the mixture to a gentle boil, then cover and simmer on low heat for 15 minutes, or until the vegetables are tender.
- Blend Soup: Once the veggies are tender, remove the pot from heat. Add the cored and peeled apple, along with honey if you’re using it. Blend everything until smooth and velvety with an immersion blender.
- Season & Finish: Return the pot to low heat. Stir in your warm spices and the heavy cream, simmering for another 5-8 minutes until the soup thickens and the flavors perfectly meld together.