Creamy Velvety Butternut Squash Sweet Potato Soup Recipe
This Velvety Butternut Squash Sweet Potato Soup is a comforting blend of roasted squash and sweet potatoes, perfect for chilly evenings.
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.
Notes
This soup can be made ahead, making it perfect for busy weeknights when you crave something nourishing and comforting.