This creamy Butternut Squash and Sweet Potato Soup comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight meal that your family will love! Switch up the ingredients to suit your taste, or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends!
Ingredient Breakdown
Unsalted Butter (3 tablespoons)
Butter is going to give you the best flavor and texture for this recipe. I prefer using unsalted butter here so that I can control the saltiness myself. If you’re looking for a dairy-free option, you can substitute with olive oil or coconut oil. Really, the buttery taste is what makes this soup so comforting!
Yellow Onions (2 cups, roughly chopped)
Onions add a delicious sweetness to the soup when they cook down. I recommend using a sweeter variety if you can find it, but any yellow onion will give it a lovely foundation. If you’re short on time, feel free to grab pre-chopped onions from the store or even use shallots for a slight variation in flavor.
Pre-Cut Butternut Squash (2 pounds)
Using pre-cut butternut squash saves so much time, especially during busy weeknights. But hey, if you want to savor the moment, you can buy whole butternut squash and cut it yourself. You’ll need to roast it first to soften it up or cook it down (which takes more time). Fresh or frozen works well in this recipe, whichever you have on hand!
Sweet Potatoes (2 medium, peeled and cut into 1-inch chunks)
Sweet potatoes pack a flavorful punch and add natural sweetness. I usually go for medium-sized ones for even cooking. You could swap these for regular potatoes or even pumpkin if you’re feeling adventurous! They add texture and more nutrients, making the soup mouthwatering and filling!
Chicken Broth (8 cups)
The broth is your flavor base. Homemade is always great if you have some stashed away, but store-bought works perfectly here. You can substitute with vegetable broth to keep it vegetarian, just make sure it’s a good-quality brand for the best flavor!
Salt (1.5 teaspoons)
This isn’t a heavy-handed amount, but a couple of teaspoons help bring out all those lovely flavors! Feel free to adjust the salt to your preference, do a taste test!
Freshly Ground Black Pepper (1/2 teaspoon)
Ah, fresh black pepper… it really elevates the soup! If you have it, using a pepper grinder gives you a more intense flavor. You can scale back on this if you prefer a milder flavor.
Apple (1, tart yet sweet, cored, peeled, and cut into 1/2-inch pieces)
The addition of apple makes this soup shine! I recommend using something like a Granny Smith or Honeycrisp for that delightful contrast against the squash and sweet potato. You can use other fruits like pears as a substitute; they’ll still provide that lovely sweetness!
Honey (3 tablespoons)
Honey amplifies the sweetness of the veggies and ties the flavors together beautifully! Maple syrup can be a great substitute if you’re looking for a different flavor profile or a vegan option.
Ground Cinnamon (1/2 teaspoon)
Cinnamon makes everything taste warm and comforting! It’s a classic pairing with squash. If you want, you can play around and infuse other spices like cumin or even ginger for an extra kick!
Ground Mace (1/4 teaspoon)
Mace adds a subtle warm flavor akin to nutmeg but is a bit more refined. If you can’t find it, a dash more nutmeg or just skipping it is totally fine.
Ground Nutmeg (1/8 teaspoon)
Nutmeg is just an absolute must in any fall soup, it brings everything together. A little goes a long way, though, so make sure you don’t overdo it!
Heavy Cream (1 cup)
To finish, cream adds that to die for creaminess. You can use coconut cream or cashew cream if you want a dairy-free option. Adjust the amount to get your desired thickness, some like it silkier than others!
Let’s Get Cooking!
Melt the Butter (2 minutes): Start by melting the butter in a large pot over medium heat. Let it froth and release its delicious aroma! Seriously, this is the part where your kitchen begins to smell amazing. Just imagine it…
Cook the Onions (5 minutes): Add the chopped onions and cook, stirring occasionally, until they’re soft and translucent. This is when the magic happens! You’ll know they’re done when they smell fragrant but not burned, aim for a golden hue!
Add Vegetables (2 minutes): Toss in the butternut squash, sweet potatoes, chicken broth, salt, and pepper, stirring well to combine. Bring the mixture to a boil, now you’re cooking!
Simmer (15 minutes): Once boiling, cover the pot and reduce the heat to low. Let it simmer until the veggies are all tender. Trust me; they’ll be soft and delightful before you know it!
Blend the Soup (5 minutes): Turn off the heat and stir in the diced apple and honey. Now comes the fun part! Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer batches to a stand blender (with caution, because hot soup!).
Add Spices and Cream (3 minutes): Stir in the cinnamon, mace, nutmeg, and cream. Bring back to a gentle simmer and adjust the seasoning if needed. If you want it a bit thicker, simmer over low heat until you get your desired consistency.
Serve It Up (2 minutes): Ladle into bowls and serve warm, maybe with crusty bread or a light salad. Your family is going to flip for this!
Why I Love This Recipe
This is my go-to recipe when I need something comforting on a chilly night. And I’m a real sucker for soups, especially creamy ones that feel like a big hug in a bowl! The best part is it’s totally customizable; you can use whatever you’ve got on hand. Whether it’s a few leftover veggies or different spices, it’s bound to be a crowd-pleaser every time!
If you loved this recipe, be sure to check out my Cozy Autumn Wild Rice Soup, my Easy Vegetable Lentil Soup, or my Easy Potsticker Soup!
Why This Recipe Works
Quick & Easy
This soup comes together in under 30 minutes! Perfect for those busy weeknights when you need something delicious and comforting without spending all evening in the kitchen.
One Pot
Minimal cleanup required! Everything cooks in one pot, so you can focus on enjoying a cozy meal with your family instead of scrubbing dirty dishes.
Budget-Friendly
Uses affordable, everyday ingredients. You can find most of what you need at your local grocery store, making it easier on your wallet while still being delicious!
Customizable
This recipe is super versatile. Use whatever ingredients you have in your fridge or pantry. Veggies alphabet soup, anyone?
Comfort Food
It’s loaded with tons of flavor and warmth, making it the perfect dish as the weather gets cozy and cool.
Serving and Storage Tips
What to Serve With This
This creamy butternut squash and sweet potato soup pairs beautifully with crusty bread for dipping or a light salad for a refreshing contrast. You could also sprinkle some roasted pumpkin seeds or a dollop of yogurt on top for added texture and flavor!
Storage
The soup keeps well in the refrigerator for about 4-5 days in an airtight container. Just let it cool completely before sealing it up and popping it in the fridge!
Reheating Instructions
The best way to reheat is on the stovetop over low heat, stirring frequently. If it’s too thick, just add a little more broth or water until you reach your desired consistency.
Freezer Friendly
Yes! This soup is great for meal prep. You can freeze it for up to 3 months. Just let it cool, then store it in freezer-friendly bags or containers. Thaw it overnight in the fridge before reheating.
And there you have it! This Butternut Squash and Sweet Potato Soup is the perfect recipe to keep on hand when you need something quick, easy, and incredibly delightful. Each bowl is packed with flavor, making it a fantastic choice for a weeknight dinner or even lunch the next day. Give it a try, and I promise you’ll come back for seconds! Enjoy cooking!
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Butternut Squash and Sweet Potato Soup
Ingredients
Method
- Melt the butter in a large pot over medium heat until frothy.
- Add the chopped onions and cook, stirring occasionally, until soft and translucent.
- Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper, stirring to combine and bring to a boil.
- Once boiling, cover the pot, reduce heat to low, and simmer until the veggies are tender.
- Turn off the heat and stir in the diced apple and honey.
- Use an immersion blender to puree the soup until smooth.
- Stir in the cinnamon, mace, nutmeg, and cream; gently simmer and adjust seasoning if needed.
- Ladle into bowls and serve warm, optionally with crusty bread or a salad.