Description
Creamy orange butternut squash sweet potato soup in a white bowl garnished with cream swirl and fresh herbs.
Ingredients
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
Instructions
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.
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.
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.
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.
Stir in cream slowly and taste it. Add more salt, pepper, or honey if you want.
Serve hot with whatever you want on top.
Notes
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
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American