Butternut Squash Sweet Potato Soup

Butternut Squash Sweet Potato Soup is the perfect balance of savory and sweet flavors in one bowl. The squash and sweet potatoes blend into a smooth, creamy texture that feels rich and luxurious. Lightly sweetened with apple, this comforting soup tastes like something from a fancy restaurant but comes together easily at home.

Love More Soup Recipes? Try My Creamy Acorn Squash Soup or this Gordon Ramsay Butternut Squash Soup next.

Rich, cozy, and full of natural sweetness, Butternut Squash Sweet Potato Soup is comfort in a bowl. Caramelized squash blends with creamy sweet potatoes and a hint of apple for perfect balance. It’s simple to make, irresistibly smooth, and loved even by those who usually avoid vegetables.

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Ingredient List

Stuff you probably have:

• 3 tablespoons butter
• 2 cups yellow onions, chopped up
• 2 pounds butternut squash (buy it pre-cut, trust me on this)
• 2 sweet potatoes, peeled and chunked
• 8 cups chicken broth
• Salt and pepper
• 1 apple (Fuji or Honeycrisp work best)
• 3 tablespoons honey
• Cinnamon, mace, nutmeg
• 1 cup heavy cream

Why These Ingredients Work

Here’s why this combination works so well. Butternut squash has natural sugars that get sweet when cooked. Sweet potatoes have starch that makes everything creamy when you blend it up.

The apple cuts through all that sweetness so it doesn’t taste like dessert. Those spices make your house smell like fall candles from Target.

Mace is basically fancy nutmeg – it’s more floral and makes people wonder what that good flavor is. Honey tastes better than sugar because it’s more complex. Heavy cream makes it rich like restaurant soup.

Essential Tools and Equipment

• Big pot
• Immersion blender (game changer)
• Sharp knife
• Cutting board
• Wooden spoon
• Measuring cups

How To Make Butternut Squash Sweet Potato Soup

Step 1: Start With Onions

Melt butter in your big pot over medium heat. Add onions and cook until soft, maybe 8-10 minutes. Don’t rush this – it builds flavor. Your kitchen will start smelling good.

Step 2: Add Vegetables

Dump in squash, sweet potatoes, broth, salt, and pepper. Boil it, then simmer until everything’s fork-tender, about 20 minutes. Stir it sometimes so nothing sticks.

Step 3: Add The Good Stuff

Add apple, honey, and all those spices. Cook until the apple gets mushy, another 10 minutes. This is when your neighbors start wondering what you’re cooking.

Step 4: Blend It Up

Take it off heat for a minute, then blend with immersion blender until smooth. Regular blender works too but do small batches – hot soup explodes if you’re not careful.

Step 5: Add Cream

Stir in cream slowly and taste it. Add more salt, pepper, or honey if you want.

Step 6: Eat It

Serve hot with whatever you want on top.

You Must Know

Don’t add cream while it’s boiling or it’ll curdle and look gross.

My trick: Tiny pinch of cayenne with the other spices. You won’t taste heat but it adds something special that makes people ask what’s in it.

Pro Tips & Kitchen Hacks

• Buy pre-cut squash or you’ll spend an hour wrestling with it
• Save some vegetables before blending if you want chunks
• This is way better the next day
• Make a double batch and freeze half

Flavor tricks:

• Roast the apple first for deeper flavor
• Brown the butter slightly before adding onions
• Add a bay leaf while it simmers

Don’t mess up:

• Find mace if you can – it really matters
• Don’t over-blend or it gets gummy
• Taste after adding cream since it dulls flavors

Flavor Variations

Coconut curry: Coconut milk instead of cream, add curry powder. Top with cilantro.

Maple bourbon: Maple syrup instead of honey, splash of bourbon at the end. Candied bacon on top.

Ginger version: Fresh grated ginger with spices, drizzle sesame oil, scallions on top.

Brown butter herb: Skip cream, drizzle brown butter with crispy sage and lemon.

Smoky: One chipotle pepper in adobo with spices. Balance with extra honey.

Make-Ahead Options

This is actually better tomorrow – flavors get married overnight. Make it 3 days ahead but don’t add cream until you reheat it.

Freezes great for 3 months without cream. I make triple batches and freeze in containers for busy nights. Thaw overnight, reheat gentle, add fresh cream.

Recipe Notes

Too thick? Add more broth. Too thin? Simmer longer uncovered.

Use Fuji or Honeycrisp apples – they have good sweet-tart balance and don’t turn to mush. Red Delicious are flavorless and get gross.

Can’t find mace? Extra nutmeg plus tiny pinch allspice. The goal is warm spices without overpowering the vegetables.

Your vegetables might be sweeter or less sweet depending on season. Taste and adjust honey accordingly.

Serving Suggestions

This is gorgeous plain but these make it fancy:

• Cream swirl
• Toasted pumpkin seeds
• Fresh thyme
• Smoked paprika dusting
• Good olive oil drizzle

Great with crusty bread, grilled cheese, or simple salad. Wine-wise, try Pinot Grigio or light Chardonnay.

This became our cold weather staple because it tastes expensive but uses regular grocery store stuff. My kids actually request it now, which never happens with vegetables.

How to Store Your Butternut Squash Sweet Potato Soup

Fridge 4 days covered. Gets better overnight when flavors blend.

Freeze 3 months in containers with room for expansion. Label with date.

Reheat slowly on stovetop, stir often. Add broth if it’s too thick. Don’t leave out more than 2 hours.

Allergy Information

Has dairy from butter and cream. Use vegan butter and coconut cream for dairy-free.

Naturally gluten-free but check your broth label.

No nuts, safe for nut allergies.

Want vegan? Vegetable broth, vegan butter, cashew cream.

Need low-sodium? Use no-salt broth and control salt yourself.

Frequently Asked Questions

Can I use vegetable broth?

Yeah, just use good quality stuff. Some veggie broths taste like water.

Mine’s not sweet enough?

Add honey bit by bit. Vegetables vary a lot seasonally.

Slow cooker version? Everything except cream, low 6-8 hours. Blend, add cream.

Too spicy?

Add more cream or honey. Not spicy enough? Add spices gradually.

Lower calorie version?

Use half-and-half or almond milk instead of cream. Less butter, more broth.

Made this? Let me know how it went! I love hearing about your tweaks and whether your family devoured it like mine does.