Velvety Butternut Squash Sweet Potato Soup for Cozy Evenings
Enjoy a comforting bowl of Velvety Butternut Squash Sweet Potato Soup, perfect for cozy evenings.
Equipment
- - Large pot
- immersion blender
Ingredients
For the Base
- 2 tablespoons Butter Can substitute with olive oil for a dairy-free option.
- 1 medium Onion Diced.
- 1 medium Butternut Squash Cut into 1-inch cubes.
- 2 medium Sweet Potatoes Cut into 1-inch cubes.
- 4 cups Chicken Broth Can substitute with vegetable broth.
For the Flavor
- 1 teaspoon Salt Adjust to taste.
- 1 teaspoon Black Pepper Adjust to taste.
- 1 medium Apple Chopped, any sweet variety like Fuji.
- 1 tablespoon Honey Can substitute with maple syrup.
- 1 teaspoon Cinnamon To taste.
- 0.5 teaspoon Mace To taste.
- 0.5 teaspoon Nutmeg To taste.
- 0.5 teaspoon Ginger To taste.
For Creaminess
- 1 cup Heavy Cream Can substitute with half-and-half or coconut cream.
Instructions
How to Make Velvety Butternut Squash Sweet Potato Soup
- Start by cutting the butternut squash and sweet potatoes into 1-inch cubes. Dice the onions and peel and core the apple.
- In a large pot over medium heat, melt the butter until it starts to bubble, then add the diced onions. Cook until the onions become translucent, about 5 minutes.
- Toss in the butternut squash, sweet potatoes, chicken broth, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat and cover the pot. Let it simmer for 15 minutes until the vegetables are tender.
- Remove the pot from heat. Add the chopped apple and honey, then blend until you reach your desired consistency.
- Return the pot to low heat, stir in the spices and fold in the heavy cream. Simmer for an additional 5-8 minutes.
Notes
Optional: Garnish with a sprinkle of cinnamon on top for an aromatic finish.