As the crispness of autumn settles in, I find myself yearning for cozy flavors that wrap me in warmth. Imagine the comforting aroma of velvety butternut squash sweet potato soup simmering on the stove, promising a bowlful of pure bliss. This creamy delight strikes a perfect balance between nourishing ingredients and mouthwatering taste, making it an irresistible option for anyone looking to elevate their meals beyond fast food.
I created this recipe to not only entice the taste buds of picky eaters but also to enrich our lives with wholesome vegetables. Whether you’re preparing for a busy week ahead or simply seeking a delicious way to savor seasonal produce, this soup shines with its velvety texture and a hint of warming spices. Let’s dive into the comforting embrace of this delightful dish that will transform your dinner table and nourish your soul.
Why is Velvety Butternut Squash Sweet Potato Soup so Special?
Creamy Comfort: This soup envelops you in a warmth that feels like a hug.
Nutritious Goodness: Packed with wholesome ingredients, it’s an excellent way to sneak in veggies for picky eaters.
Versatile Ingredients: Customize with whatever squash you have on hand—fresh, pre-cut, or frozen!
Make Ahead Perfection: Perfect for meal prep, enjoy leftovers throughout the busy week.
Crowd Pleaser: Its rich flavor and delightful creaminess make it a favorite for family and friends alike.
Indulge in this comforting bowl of goodness and discover why it’s a seasonal must-have!
Velvety Butternut Squash Sweet Potato Soup Ingredients
• Here’s everything you need to create this deliciously creamy soup!
For the Base
- Butter – Adds richness and flavor; use unsalted for better seasoning control.
- Onions (2 cups, diced) – Provides a sweet flavor base; make sure they’re well-softened for maximum sweetness.
- Butternut Squash (2.25 lb, peeled and cut) – The star of the dish, bringing natural sweetness; fresh is preferable, but pre-cut or frozen works wonderfully.
- Sweet Potatoes (2 large) – Adds additional sweetness and texture; ensure they’re cut into 1-inch pieces for even cooking.
- Chicken Broth (8 cups, low-sodium) – Enhances depth of flavor; can easily be swapped with vegetable broth for a vegetarian option.
For Seasoning
- Salt (1.5 tsp) – Elevates the overall taste; adjust according to your broth’s sodium level.
- Black Pepper (0.75 tsp) – Introduces a subtle heat; feel free to tweak this to your liking.
For Sweetness
- Apple (1, peeled and cored) – Contributes natural sweetness; any firm variety works beautifully.
- Honey (3.5 tbsp) – Enhances sweetness; for a vegan alternative, swap with maple syrup.
For Warmth and Spice
- Cinnamon (0.75 tsp), Mace (0.25 tsp), Nutmeg (0.125 tsp) – These warm spices harmonize beautifully with autumn flavors; use them judiciously.
- Ground Ginger (1/4 tsp) – Adds warmth and depth; you can substitute with fresh ginger if you prefer.
For Creaminess
- Heavy Cream (1.25 cups) – Creates a velvety, smooth texture; for a lighter soup, consider using coconut cream or omitting it altogether.
Dive into this recipe and discover how the Velvety Butternut Squash Sweet Potato Soup can transform a humble meal into a luxurious experience!
How to Make Velvety Butternut Squash Sweet Potato Soup
Prep Ingredients: Begin by peeling and chopping the butternut squash and sweet potatoes into 1-inch cubes. Don’t forget to dice the onions and peel and core the apple for sweet balance!
Sauté Onions: In a large pot, melt butter over medium heat. Add the diced onions and sauté for around 5 minutes until they turn translucent and fragrant, setting a flavorful base for your soup.
Cook Vegetables: Toss in the butternut squash, sweet potatoes, chicken broth, salt, and black pepper. Bring everything to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the veggies are tender and inviting.
Blend Soup: Once cooked, remove the pot from the heat and stir in the apple and honey. Use an immersion blender to blend the soup until you reach your desired consistency—smooth and creamy is ideal!
Season Soup: Return the pot to low heat, and gently stir in the spices and heavy cream. Let it simmer for another 5-8 minutes until the soup thickens slightly and the wonderful aromas fill your kitchen.
Optional: Garnish with a sprinkle of fresh herbs for an added touch of flavor!
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. Reheat gently on the stove or in the microwave, adding a splash of broth to restore creaminess.
- Freezer: Freeze in portioned airtight bags or containers for up to 3 months. To thaw, place in the fridge overnight before reheating.
- No Cream Added: For best results, freeze the soup without heavy cream, adding it during reheating for that luxurious finish.
- Reheating: Stir well while reheating to ensure an even consistency, and feel free to adjust seasonings to taste as the flavors may deepen over time.
Velvety Butternut Squash Sweet Potato Soup Variations
Feel free to transform this soup into your personal masterpiece with these exciting twists and alternatives!
Dairy-Free: Swap heavy cream with coconut cream for a dairy-free twist that adds a subtle sweetness.
Herbaceous Kick: Stir in fresh herbs like thyme or sage during the last simmer for a fragrant flavor boost.
Spicy Touch: Add a pinch of cayenne pepper or red pepper flakes to spice things up for heat lovers.
Smoky Flavor: Incorporate smoked paprika for an extra layer of smokiness, making your soup dance with depth.
Nutty Crunch: Top with toasted pumpkin seeds or sliced almonds for a delightful texture contrast that elevates each spoonful.
Apple Cider: For a seasonal twist, replace honey with apple cider for a unique sweet-tart balance that highlights fall flavors.
Roasted Veggies: Enhance the earthy flavor by roasting the butternut squash and sweet potatoes before blending them into the soup.
Quinoa Boost: Stir in cooked quinoa after blending for added protein and a hearty texture, perfect for a filling meal.
Make Ahead Options
These Velvety Butternut Squash Sweet Potato Soup components are perfect for meal prep, allowing you to enjoy its comforting flavor with minimal effort on busy nights! You can chop the butternut squash and sweet potatoes and store them in the refrigerator for up to 24 hours, keeping them fresh and ready for cooking. Additionally, you can sauté the onions and blend the cooked soup ahead of time, refrigerating it for up to 3 days. To maintain its delicious quality, simply reheating the soup on the stove, stirring in the heavy cream just before serving, ensures that every bowl is as creamy as the first. Enjoy this time-saving convenience without sacrificing taste!
Expert Tips for Velvety Butternut Squash Sweet Potato Soup
- Even Cutting: Ensure squash and sweet potatoes are cut into similar sizes to guarantee even cooking and a perfect blend.
- Cream Addition: Add heavy cream only after blending the soup to prevent any unwanted separation for a beautifully creamy texture.
- Safety First: When blending hot soup, always vent the lid slightly to allow steam to escape, avoiding any dangerous pressure buildup.
- Sauté Well: Make sure to fully soften the onions while sautéing; this enhances the natural sweetness and flavor of the velvety butternut squash sweet potato soup.
- Spice Balance: Be mindful of the amount of spices used; too much can overpower the dish. Start with less and adjust to your taste.
What to Serve with Velvety Butternut Squash Sweet Potato Soup?
This warm, creamy delight pairs beautifully with various accompaniments to create a comforting and satisfying meal experience.
Arugula Salad: A simple arugula salad with toasted pecans provides a fresh, peppery contrast that brightens the richness of the soup. Toss in a light vinaigrette for added zing.
Warm Baguette: Serve with a crusty, warm baguette for dipping, allowing you to savor every last drop of that velvety butternut squash sweet potato soup. The crunchy exterior and soft interior are a perfect match!
Roasted Chicken: Pairing it with herb-marinated roasted chicken adds heartiness to the meal. The savory flavors complement the soup’s natural sweetness beautifully.
Grilled Cheese Sandwich: A classic combination! The gooey, melty cheese between toasted bread makes for a nostalgic pairing that kids and adults alike will love.
Cinnamon Dust Doughnuts: For a touch of sweetness, serve cinnamon dust doughnuts on the side. Their warm, sugary flavor pairs delightfully with the sweet undertones of the soup.
Apple Cider: Wash it all down with a glass of hot apple cider. The spiced sweetness refreshes the palate after each comforting sip of soup.
Integrating these pairings will elevate your meal, creating a delightful dining experience that warms both the heart and soul.
Velvety Butternut Squash Sweet Potato Soup Recipe FAQs
What is the best way to choose a ripe butternut squash?
Absolutely! Look for butternut squash that feels heavy for its size with a solid, smooth skin. It should have a beige or tan color with minimal green spots. Dark spots all over can indicate overripeness or spoilage.
How should I store leftover butternut squash sweet potato soup?
You can store your soup in an airtight container in the refrigerator for up to 5 days. Just remember to reheat it gently to maintain its delightful creaminess. For best results, add a splash of broth when reheating.
Can I freeze Velvety Butternut Squash Sweet Potato Soup?
Yes, you can! I often freeze this soup without the cream for the best texture. Pour the cooled soup into portioned airtight bags or containers and freeze for up to 3 months. To thaw, just place it in the fridge overnight before reheating on the stove.
What if my soup is too thick after blending?
No problem! If your soup turns out thicker than desired, simply stir in a bit of warm broth or water while reheating until you reach your preferred consistency. It’s all about finding that perfect balance!
Are there any allergy considerations with this recipe?
Definitely! This soup is vegetarian but not vegan due to the honey and heavy cream. For a vegan version, you can substitute honey with maple syrup and use coconut cream instead of heavy cream. Always check ingredient labels to avoid potential allergens, especially for those with dairy or nut sensitivities.
Can I use a different type of squash in this recipe?
Very much so! Feel free to swap butternut squash with other varieties like acorn or kabocha squash. Keep in mind that each type may have a slightly different flavor and sweetness level, so taste as you go and adjust seasonings to suit your palate!
Creamy Velvety Butternut Squash Sweet Potato Soup Delight
Equipment
- - Large pot
- immersion blender
Ingredients
For the Base
- 0.5 cups Butter Use unsalted for better seasoning control
- 2 cups Onions, diced Well-softened for maximum sweetness
- 2.25 lb Butternut Squash, peeled and cut Fresh is preferable, but pre-cut or frozen works
- 2 large Sweet Potatoes, cut into 1-inch pieces Adds additional sweetness and texture
- 8 cups Chicken Broth, low-sodium Vegetable broth can be used for a vegetarian option
For Seasoning
- 1.5 tsp Salt Adjust according to your broth's sodium level
- 0.75 tsp Black Pepper Tweak this to your liking
For Sweetness
- 1 medium Apple, peeled and cored Any firm variety works beautifully
- 3.5 tbsp Honey For a vegan alternative, swap with maple syrup
For Warmth and Spice
- 0.75 tsp Cinnamon Harmonizes with autumn flavors
- 0.25 tsp Mace
- 0.125 tsp Nutmeg
- 0.25 tsp Ground Ginger Can substitute with fresh ginger
For Creaminess
- 1.25 cups Heavy Cream Consider coconut cream for a lighter soup
Instructions
Preparation
- Begin by peeling and chopping the butternut squash and sweet potatoes into 1-inch cubes. Don’t forget to dice the onions and peel and core the apple for sweet balance!
- In a large pot, melt butter over medium heat. Add the diced onions and sauté for around 5 minutes until they turn translucent and fragrant.
- Toss in the butternut squash, sweet potatoes, chicken broth, salt, and black pepper. Bring everything to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Once cooked, remove the pot from the heat and stir in the apple and honey. Use an immersion blender to blend the soup until you reach your desired consistency.
- Return the pot to low heat, and gently stir in the spices and heavy cream. Let it simmer for another 5-8 minutes until the soup thickens slightly.