As the crispness of autumn rolls in and evenings start to cool, nothing feels quite as cozy as a warm bowl of soup. Picture yourself cradling a steaming mug of Velvety Butternut Squash Sweet Potato Soup, its rich aroma wrapping around you like a favorite blanket. The delightful combination of creamy butternut squash and sweet potatoes brings a natural sweetness that even the pickiest eaters can’t resist. With a dash of cinnamon and a hint of ginger, this soup isn’t just a dish; it’s a heartfelt nod to all the comforting flavors of the season.
This soup’s beauty lies in its simplicity and versatility. Whether you’re preparing a family meal or meal prepping for busy weekday lunches, it fits the bill while ensuring you nourish your loved ones with wholesome, nutritious ingredients. Perfect for cozy nights in or a chilly weekend gathering, this bowl of goodness is bound to become a staple in your kitchen. So grab your spoon and let’s dive into this delightful recipe that promises to warm you from the inside out!
Why is Velvety Butternut Squash Sweet Potato Soup a Must-Try?
Comforting Warmth: This soup is like a warm hug, perfect for chilly nights.
Nutritious Ingredients: Packed with vitamins from squash and sweet potatoes.
Deliciously Simple: Easy to prepare even for novice cooks.
Versatile Variations: Customize with spices or toppings according to your taste.
Meal Prep Friendly: Store easily for quick lunches throughout the week.
Indulge in the coziness, and don’t forget to check out our guide on meal prep essentials to elevate your weeknight dinners!
Velvety Butternut Squash Sweet Potato Soup Ingredients
For the Base
• Butter – Adds richness; use unsalted Kerrygold for optimal flavor.
• Onions – Provides a sweet base flavor when sautéed; dice into 1/2-inch pieces.
• Butternut Squash (2.25 lb) – Main ingredient; offers a creamy texture and natural sweetness; look for heavy, firm squash.
• Sweet Potatoes (2 large) – Complements the butternut squash with sweetness; cut into 1-inch chunks for even cooking.
• Chicken Broth (8 cups) – Creates the soup’s base; use low-sodium for a healthier option.
For the Seasoning
• Salt (1.5 tsp) – Enhances all flavors effectively.
• Black Pepper (0.75 tsp) – Adds depth and slight heat to the dish.
• Apple (1, peeled and cored) – Balances richness; adds natural sweetness without extra sugar.
• Honey (3.5 tbsp) – Enhances sweetness; adjust based on personal preference.
• Cinnamon (0.75 tsp) – Adds warmth; a key fall flavor that complements the soup.
• Mace (0.25 tsp) – Provides a nutmeg-like aroma to enrich the overall taste.
• Nutmeg (0.125 tsp) – Use freshly grated for the best flavor and depth.
• Ground Ginger (1/4 tsp) – Adds warmth and a subtle spice for complexity.
For the Creaminess
• Heavy Cream (1.25 cups) – Makes the soup decadent and creamy, perfect for that velvety texture.
This Velvety Butternut Squash Sweet Potato Soup not only embraces the cozy flavors of fall but also nurtures you with wholesome goodness. Enjoy the preparation and feel the warmth with every sip!
How to Make Velvety Butternut Squash Sweet Potato Soup
Prep the Ingredients: Start by peeling and cutting the butternut squash and sweet potatoes into 1-inch chunks. Dice the onions into small pieces and peel and core the apple. Having everything ready will make the cooking process smoother!
Sauté the Onions: In a large pot, melt the butter over medium heat. Add the diced onions and cook them until they turn translucent and fragrant, about 5 minutes. This step builds a lovely aromatic base for your soup.
Combine and Cook: Add the butternut squash, sweet potatoes, chicken broth, salt, and black pepper to the pot. Stir gently and bring the mixture to a boil. Once boiling, reduce the heat, cover, and let simmer for 15 minutes, or until the vegetables are tender.
Blend Until Smooth: Remove the pot from heat and add the peeled apple and honey. Using an immersion blender, blend the soup until smooth. Feel free to adjust the texture to your liking—smooth or a little chunky works perfectly!
Add the Spices: Return the blended soup to low heat. Stir in the spices (cinnamon, mace, nutmeg, and ginger) and let them cook for about 30 seconds. Finally, incorporate the heavy cream and let it simmer for another 5-8 minutes until the soup is slightly thickened and the flavors meld beautifully.
Optional: Garnish with a sprinkle of crushed black pepper or a drizzle of cream before serving.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Velvety Butternut Squash Sweet Potato Soup
- Fridge: Store in an airtight container for up to 5 days. Allow the soup to cool completely before sealing to maintain freshness and avoid condensation.
- Freezer: Freeze the soup without cream in an airtight container for up to 3 months. This prevents texture changes upon thawing.
- Thawing: To reheat, thaw in the fridge overnight, then gently heat on the stovetop over low heat, stirring occasionally.
- Reheating: Once thawed, add heavy cream, then simmer on low for 5-10 minutes until heated through. Adjust seasoning if necessary for the best flavor.
What to Serve with Velvety Butternut Squash Sweet Potato Soup?
As the comforting aroma of this velvety soup fills your kitchen, envision a delightful meal that enhances its warmth and flavor.
Crusty Bread: Perfect for dipping, it adds a satisfying crunch that complements the soup’s smooth texture.
Arugula Salad: This peppery green salad with a light vinaigrette adds a refreshing contrast, balancing the richness of the soup.
Cheese Board: A selection of soft cheeses and seasonal fruits pairs beautifully, offering a variety of textures and flavors to explore.
Grilled Cheese Sandwich: A classic choice, the melted cheese and crispy bread work together, creating the ultimate comfort food experience.
Roasted Brussels Sprouts: Their nutty flavor and crispy edges bring an earthy element to your meal that complements the soup’s sweetness.
Pumpkin Spice Muffins: For a sweet touch, serve these warm muffins on the side for a cozy, autumn-inspired treat.
Honeycrisp Apple Slices: Fresh and crisp, they not only cleanse the palate but also echo the apple notes in the soup.
Chai Tea: A warm cup of chai adds a soothing spice to your meal, enhancing the cozy feel of a chilly evening.
Tips for the Best Velvety Butternut Squash Sweet Potato Soup
- Uniform Cuts: Make sure all vegetables are cut into similar-sized pieces, ideally 1-inch chunks, to ensure even cooking and a consistent texture.
- Sauté to Enhance: Sauté the onions until golden before adding them to the pot. This enhances the base flavor, giving your soup a deeper, richer taste.
- Blending Hot Soup: When blending the hot soup, do it in small batches and leave the lid slightly vented. This prevents steam buildup and ensures a safe blending experience.
- Avoid Boiling After Cream: After adding heavy cream, avoid boiling the soup as this can cause the cream to separate, leading to an undesirable texture.
- Taste and Adjust: Remember to taste as you go! Adjust spices and sweetness by adding honey or cinnamon according to your preference for the perfect Velvety Butternut Squash Sweet Potato Soup.
Make Ahead Options
These Velvety Butternut Squash Sweet Potato Soup preparations are perfect for busy home cooks looking to save time during the week. You can chop all the vegetables (butternut squash, sweet potatoes, onions, and apple) and store them in an airtight container in the refrigerator for up to 24 hours. This not only speeds up your cooking time but also ensures freshness and flavor. Alternatively, you can prepare the soup entirely and refrigerate it for about 3 days, or freeze it (without the cream) for up to 3 months, just be sure to cool the soup before transferring it to the freezer. When ready to serve, gently reheat the soup on the stove, stir in the heavy cream, and enjoy a comforting dish that tastes just as delicious as when it was freshly made!
Velvety Butternut Squash Sweet Potato Soup Variations
Feel free to explore these delightful twists to make this comforting soup your own!
Dairy-Free: Substitute heavy cream with coconut milk for a creamy, dairy-free version that adds a hint of tropical flavor.
Spicy Kick: Add a touch of cayenne pepper or red pepper flakes while cooking to spice things up and warm your soul.
Herb Infusion: Stir in fresh herbs like thyme or rosemary for an aromatic layer that elevates the soup’s flavor profile.
Nutty Crunch: Top with toasted pumpkin seeds or almonds for a delightful crunch that contrasts the soup’s velvety texture.
Apple Twist: Replace the honey with a splash of apple cider for a tangy sweetness that brightens each spoonful.
Vegetarian Broth: Swap chicken broth for vegetable broth to keep it vegetarian without sacrificing flavor.
Flavorful Additions: Incorporate a teaspoon of smoked paprika for a smoky depth that makes this soup even more comforting.
Roasted Variations: Roast your butternut squash and sweet potatoes before blending for caramelized sweetness and a deeper flavor experience.
Velvety Butternut Squash Sweet Potato Soup Recipe FAQs
What kind of butternut squash should I use?
Absolutely! Look for heavy and firm butternut squash when selecting for your soup. Avoid any that have dark spots all over, indicating overripeness. If you’re short on time, pre-cut or frozen butternut squash works perfectly fine as a convenient substitute.
How should I store leftover soup?
You can store your Velvety Butternut Squash Sweet Potato Soup in an airtight container in the fridge for up to 5 days. Be sure to let the soup cool completely before sealing it to keep it fresh and prevent condensation from forming, which can affect the soup’s texture.
Can I freeze this soup?
Very! To freeze, it’s best to omit the heavy cream before freezing. Allow the soup to cool completely, then transfer it to an airtight freezer-safe container or heavy-duty freezer bags. It can be stored for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating.
What if my soup is too thick or too thin?
If your soup turns out too thick, gradually add some warm chicken broth or water, stirring until you reach your desired consistency. For soup that’s too thin, allow it to simmer uncovered on low heat to evaporate some of the liquid, or blend in some additional roasted vegetables until smooth for added thickness.
Are there any dietary considerations for this soup?
Definitely! If you’re looking to make this soup vegan, simply substitute the chicken broth with vegetable broth and use a plant-based creamer instead of heavy cream. Additionally, if anyone has nut allergies, ensure the spices used (like ginger and nutmeg) are sourced from nut-free facilities, as allergens could be present in some blends. Always check labels for spices and broths to keep folks safe!
How can I enhance the sweetness of my soup further?
To enhance the natural sweetness, try sautéing the onions until they’re golden brown before adding them to the pot. This not only deepens the flavor profile but also increases the overall sweetness of the soup, creating a delightful foundation for your comforting dish.
Velvety Butternut Squash Sweet Potato Soup for Cozy Nights
Equipment
- - Large pot
- immersion blender
Ingredients
For the Base
- 1 stick unsalted butter Adds richness; use unsalted Kerrygold for optimal flavor.
- 2 medium onions Provides a sweet base flavor when sautéed; dice into 1/2-inch pieces.
- 2.25 lbs butternut squash Main ingredient; offers a creamy texture and natural sweetness.
- 2 large sweet potatoes Complements butternut squash with sweetness; cut into 1-inch chunks.
- 8 cups chicken broth Creates the soup’s base; use low-sodium for a healthier option.
For the Seasoning
- 1.5 tsp salt Enhances all flavors effectively.
- 0.75 tsp black pepper Adds depth and slight heat to the dish.
- 1 medium apple Balances richness; adds natural sweetness.
- 3.5 tbsp honey Enhances sweetness; adjust based on personal preference.
- 0.75 tsp cinnamon Adds warmth; a key fall flavor.
- 0.25 tsp mace Provides a nutmeg-like aroma.
- 0.125 tsp nutmeg Use freshly grated for best flavor.
- 0.25 tsp ground ginger Adds warmth and a subtle spice.
For the Creaminess
- 1.25 cups heavy cream Makes the soup decadent and creamy.
Instructions
How to Make Velvety Butternut Squash Sweet Potato Soup
- Prep the Ingredients: Peel and cut the butternut squash and sweet potatoes into 1-inch chunks. Dice the onions and peel and core the apple.
- Sauté the Onions: In a large pot, melt the butter over medium heat. Add the diced onions and cook until translucent, about 5 minutes.
- Combine and Cook: Add the butternut squash, sweet potatoes, chicken broth, salt, and black pepper. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
- Blend Until Smooth: Remove from heat and add the apple and honey. Blend the soup until smooth.
- Add the Spices: Return the blended soup to low heat. Stir in the spices and let cook for 30 seconds. Incorporate the heavy cream and simmer for 5-8 minutes.