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Velvety Butternut Squash Sweet Potato Soup

Creamy Velvety Butternut Squash Sweet Potato Soup Recipe

This Velvety Butternut Squash Sweet Potato Soup is a warm, creamy dish bursting with nutritious goodness and natural sweetness.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 4 bowls
Calories 250 kcal

Equipment

  • - Large pot
  • immersion blender

Ingredients
  

For the Base

  • 2 tablespoons Butter Substitution: Use olive oil for a dairy-free option.
  • 1 medium Onion Dice into 1/2-inch pieces for even cooking.
  • 4 cups Butternut Squash Substitution: Frozen and thawed butternut squash cubes can also be used.
  • 2 cups Sweet Potatoes Other root vegetables like carrots can be used if needed.
  • 4 cups Chicken Broth Substitution: Vegetable broth for a vegetarian version.

For Sweetness and Flavor

  • 1 medium Apple Substitution: Pears can also work well for sweetness.
  • 1 tablespoon Honey Optional, adjust based on personal taste.

For Seasoning

  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Black Pepper Adjust to taste.
  • 1 teaspoon Cinnamon Use freshly grated nutmeg for a more intense aroma.
  • 1 teaspoon Mace
  • 1 teaspoon Nutmeg
  • 1 teaspoon Ground Ginger

For Creaminess

  • 1 cup Heavy Cream Substitution: Coconut milk for a non-dairy alternative.

Instructions
 

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.

Notes

Optional: Top with a sprinkle of roasted pumpkin seeds for extra crunch.
Keyword Autumn Soup, Butternut Squash Soup, creamy soup, Healthy Soup, Sweet Potato Soup, vegetarian soup