When the first crisp autumn breeze brushes through the trees, I find myself reaching for my favorite recipe—Velvety Butternut Squash Sweet Potato Soup. There’s a delightful comfort in knowing that as I stir the pot, the creamy, golden mixture is transforming simple ingredients into a hearty bowl of joy. The natural sweetness of roasted butternut squash melds beautifully with sweet potatoes, creating a dish that feels indulgent yet is packed with nutrients.
On those chilly evenings, as the leaves start to change color, this soup not only warms the body but also the heart. Infused with aromatic spices like cinnamon and nutmeg, every spoonful brings back memories of cozy gatherings and laughter around the dinner table. Plus, it’s incredibly versatile—perfect for meal prep or gathered among friends on a chilly night. No matter your culinary skill, this easy-to-make soup guarantees delicious results that will impress even the pickiest of eaters. So, grab your ingredients and let’s dive into a bowl of goodness that embodies the spirit of fall!
Why love Velvety Butternut Squash Sweet Potato Soup?
Comforting Warmth: This soup is a hug in a bowl, perfect for chilly evenings.
Nutritious Goodness: Packed with vitamins from squash and sweet potatoes, it nourishes while indulging.
Effortless Preparation: With simple steps and few ingredients, this recipe is quick and user-friendly.
Flavorful Fusion: The blend of spices adds depth that transforms ordinary ingredients into something extraordinary.
Meal Prep Friendly: Make a big batch to enjoy throughout the week—you’ll always have a comforting meal ready!
Crowd-Pleasing Delight: Perfect for family gatherings or dinner parties, this soup is bound to impress every guest!
Velvety Butternut Squash Sweet Potato Soup Ingredients
For the Base
- Butter – Enhances richness and flavor; use unsalted for better control of salt level.
- Onions – Builds the aromatic base; dice into 1/2-inch pieces for even cooking.
- Butternut Squash – Main ingredient for sweetness and texture; look for heavy, firm squashes or use pre-cut or frozen options.
- Sweet Potatoes – Adds sweetness and creaminess; cut into 1-inch cubes to match the squash.
- Chicken Broth – Provides the soup’s liquid base; opt for less sodium varieties.
For Seasoning
- Salt & Black Pepper – Season to enhance flavors; adjust to taste for your velvety butternut squash sweet potato soup.
- Cinnamon, Mace, Nutmeg, Ground Ginger – Spice blend that creates warmth and depth of flavor; fresh nutmeg recommended for potency.
For Sweetness and Texture
- Apple – Added for natural sweetness and balance; peel and core before adding.
- Honey – Enhances sweetness without added sugar; can be adjusted based on taste preference.
- Heavy Cream – Adds creaminess and richness; for a lighter version, consider substituting with coconut cream.
How to Make Velvety Butternut Squash Sweet Potato Soup
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Prep Ingredients: Begin by peeling and cutting the butternut squash and sweet potatoes into 1-inch chunks. Also, dice the onions and prepare the apple by peeling and coring it.
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Cook Onions: In a large pot, melt the butter over medium heat. Add the diced onions and cook them until they’re translucent, which should take about 5 minutes. This will create a fragrant base for your soup.
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Simmer Vegetables: Now, it’s time to add in the butternut squash, sweet potatoes, chicken broth, salt, and pepper. Bring the mixture to a boil before reducing the heat to low. Cover and let it simmer for about 15 minutes, or until the vegetables are tender.
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Blend Soup: Once the veggies are tender, incorporate the prepared apple and honey into the pot. Using an immersion blender, puree the mixture until you reach your desired consistency. It should be smooth and velvety!
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Add Spices and Cream: Return the pot to low heat, then stir in the warm spices and pour in the heavy cream. Let it simmer for another 5-8 minutes until the soup is heated through and has thickened slightly.
Optional: Top your soup with a sprinkle of cinnamon for added warmth.
Exact quantities are listed in the recipe card below.
Expert Tips for Velvety Butternut Squash Sweet Potato Soup
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Even Cuts: Ensure squash and sweet potatoes are cut into uniform sizes before cooking to promote even cooking and a consistent texture in your soup.
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Gentle Heat: Avoid boiling the soup after adding the cream; it can cause the mixture to separate. Keep it on low heat for the best results.
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Blender Safety: When blending hot soup, vent the lid slightly to release steam. This prevents pressure buildup and helps achieve that silky-smooth consistency.
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Flavor Deepening: For an even richer flavor, consider letting your soup sit for a day in the fridge before reheating. The tastes will meld beautifully over time.
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Ingredient Substitutions: Feel free to experiment! Swap butternut squash for pumpkin or use coconut cream for a dairy-free option in your velvety butternut squash sweet potato soup.
Variations & Substitutions for Velvety Butternut Squash Sweet Potato Soup
Feel free to explore your culinary creativity and adapt this soup to fit your taste preferences!
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Pumpkin Swap: Replace butternut squash with pumpkin for a slightly different flavor while maintaining that lovely sweetness.
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Dairy-Free Cream: Use cashew cream instead of heavy cream for a rich, dairy-free option that complements the soup’s flavors beautifully.
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Spice It Up: Add a teaspoon of curry powder or cumin for an exotic twist that will awaken your taste buds in a delightful way.
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Sweeten Naturally: Instead of honey, try using maple syrup for a different kind of sweetness that pairs well with autumn flavors.
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Herbs & Greens: Stir in some fresh spinach or kale just before serving for an extra nutrition boost and vibrant color.
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Roasted Garlic: Infuse your soup with a subtle richness by adding roasted garlic for an earthy flavor that elevates each spoonful.
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Nutty Crunch: Top your soup with toasted pecans or almond slivers for a delightful crunch and added texture.
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Heat It Up: Add a pinch of red pepper flakes or a dash of hot sauce for those who enjoy a bit of spice to warm things up!
Make Ahead Options
These Velvety Butternut Squash Sweet Potato Soup options make meal prep a breeze, perfect for busy weeknights! 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. If you want to prep even further, consider cooking the soup base (steps 1-4) and refrigerating it for up to 3 days. Just remember to cool it completely before transferring it to the fridge to maintain its creamy texture. When ready to serve, simply reheat the soup on the stovetop, stir in the spices and cream, and enjoy a comforting bowl that feels just as delightful as when freshly made!
What to Serve with Velvety Butternut Squash Sweet Potato Soup?
Warm bread or a sprinkling of nuts can elevate your cozy soup into a delightful meal.
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Crusty Baguette: The heartiness of a warm, crusty baguette perfectly complements the smoothness of the soup, allowing you to soak up every last drop.
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Simple Arugula Salad: The peppery freshness of arugula adds a vibrant contrast to the creamy soup, enhancing both texture and flavor balance.
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Toasted Pecans: These crunchy bites bring a delightful nuttiness that contrasts beautifully with the velvety soup, adding a gourmet touch to your meal.
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Grilled Cheese Sandwich: A classic pairing with soup, a melty grilled cheese offers a satisfying crunch and comfort that makes for a nostalgic, cozy dinner.
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Roasted Chicken: If you’re looking for heartiness, tender roasted chicken pairs wonderfully, providing protein that complements the naturally sweet flavors of the soup.
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Apple Crisp: Round off your meal with a warm apple crisp. The sweet, fruity topping echoes the flavors in the soup and brings a comforting end to your dining experience.
How to Store and Freeze Velvety Butternut Squash Sweet Potato Soup
Fridge: Store your soup in an airtight container for up to 5 days. Be sure to let it cool completely before sealing to avoid condensation.
Freezer: Freeze the soup for up to 3 months before adding cream. Portion it into freezer-safe bags or containers, leaving space for expansion.
Reheating: When ready to enjoy, thaw the soup overnight in the fridge. Reheat gently on the stove, adding a splash of broth or water to reach your desired consistency.
Make-Ahead Tips: This velvety butternut squash sweet potato soup can be made ahead, making it perfect for busy weeknights when you crave something nourishing and comforting.
Velvety Butternut Squash Sweet Potato Soup Recipe FAQs
How do I choose the best butternut squash and sweet potatoes?
Absolutely! When selecting butternut squash, look for ones that are heavy for their size, with a firm skin that has no dark spots. Sweet potatoes should also feel heavy and have smooth skin without blemishes. Choosing fresh and firm vegetables ensures the best flavor and texture in your soup.
How should I store my soup, and how long will it last?
Very! After cooking, let your Velvety Butternut Squash Sweet Potato Soup cool completely before transferring it to an airtight container. In the fridge, it should last up to 5 days. If you want to keep it for longer, freezing is your best option!
Can I freeze the soup, and if so, how?
Absolutely! To freeze your velvety soup, do so before adding cream. Portion it into freezer-safe bags or containers, ensuring you leave space for expansion. Label and store it in the freezer for up to 3 months. When ready, thaw overnight in the fridge and then reheat on the stove, adding a splash of broth to help regain that creamy texture.
What should I do if my soup turns out too thick?
If your soup is thicker than desired, no worries! Simply add a little chicken broth or water, a tablespoon at a time, while reheating on the stove until you reach your preferred consistency. Stir well and taste as you go to achieve perfection!
Are there any dietary considerations for this recipe?
Very! This soup is naturally vegetarian, but if you have specific dietary restrictions, you can easily adapt it. For dairy-free options, substitute heavy cream with coconut cream or cashew cream. Always check for allergies related to any spices or sweeteners you use, like honey.
Can I add other vegetables to the soup?
Of course! Feel free to get creative. Carrots, parsnips, or even a handful of spinach can enhance the nutrient profile. Just remember to chop them into small, even pieces to ensure they cook through properly with the butternut squash and sweet potatoes. Mixing in other veggies can transform your soup into a delightful adventure!
Creamy Velvety Butternut Squash Sweet Potato Soup Recipe
Equipment
- - Large pot
- immersion blender
Ingredients
For the Base
- 4 tablespoons Butter Use unsalted for better control of salt level
- 1 medium Onion Diced into 1/2-inch pieces
- 1 medium Butternut Squash Look for heavy, firm squashes or use pre-cut or frozen options
- 2 medium Sweet Potatoes Cut into 1-inch cubes
- 4 cups Chicken Broth Opt for less sodium varieties
For Seasoning
- 1 teaspoon Salt Adjust to taste
- 1 teaspoon Black Pepper Adjust to taste
- 1 teaspoon Cinnamon
- 1/2 teaspoon Mace
- 1 teaspoon Nutmeg Fresh nutmeg recommended
- 1/2 teaspoon Ground Ginger
For Sweetness and Texture
- 1 medium Apple Peeled and cored
- 2 tablespoons Honey Adjust based on taste preference
- 1 cup Heavy Cream Consider substituting with coconut cream for a lighter version
Instructions
- Begin by peeling and cutting the butternut squash and sweet potatoes into 1-inch chunks. Also, dice the onions and prepare the apple by peeling and coring it.
- In a large pot, melt the butter over medium heat. Add the diced onions and cook them until they're translucent, which should take about 5 minutes.
- Add in the butternut squash, sweet potatoes, chicken broth, salt, and pepper. Bring the mixture to a boil before reducing the heat to low. Cover and let it simmer for about 15 minutes, or until the vegetables are tender.
- Once the veggies are tender, incorporate the prepared apple and honey into the pot. Using an immersion blender, puree the mixture until you reach your desired consistency.
- Return the pot to low heat, then stir in the warm spices and pour in the heavy cream. Let it simmer for another 5-8 minutes until the soup is heated through and has thickened slightly.