Soups, especially thick, creamy, flavorful soups, have a special place in my heart. I love soups so much that I even published a cookbook just on soups! I love soups, and this delicious Cream of Butternut Squash and Sweet Potato Soup has a touch of apple to balance the flavors. It’s easy, delicious, and tastes like fall in a bowl!
Roasting vegetables before adding them to the broth really changes the flavor. In this case, the sweetness of the squash and sweet potato are coaxed out, cooking them in dry heat to allow the flavors to really concentrate.
You can taste the difference this makes – the flavors are intense but not too sweet. And because butternut squash and sweet potato have natural sweetness, I’ve balanced that with a touch of tart apple. The apple also adds a layer of flavor complexity, changing this from a ho-hum butternut bisque to a stunning restaurant-worthy soup that will impress everyone!
What You’ll Love About Cream of Butternut Squash and Sweet Potato Soup
- This butternut squash soup is thick, creamy, rich, and laced with maple and fall spices.
- It’s easy to make, and you can roast the vegetables the day before to reduce your cooking time.
- You can use a blender or immersion blender to puree the soup.
Ingredients
- Butternut squash – Halved lengthwise, seeds removed.
- Olive oil
- Sweet potato – Just 1.
- Shallots – About 3. You could also use yellow onion.
- Granny Smith apple
- Garlic – Fresh garlic.
- Butter – Salted or unsalted is fine. You can adjust the seasonings later.
- Maple syrup – Use real maple syrup.
- Ground cinnamon
- Ground nutmeg
- Cayenne pepper
- Heavy whipping cream
- Chicken broth – Or use vegetable broth for a vegetarian soup.
How to Make Cream of Butternut Squash and Sweet Potato Soup
- Preheat your oven to 425°F and grab a baking sheet with raised sides.
- Halve the butternut squash lengthwise and remove the seeds. Drizzle the flesh with the olive oil and sprinkle with salt and pepper. Prick the sweet potato in 4-5 spots with the tip of a knife.
- Roast the squash and the sweet potato on a baking sheet in the oven at 425°F for about 40 minutes or until very fork tender.
- Remove from the oven and let cool until cool enough to handle.
- Saute the shallots and apple in the butter over medium heat until the apples are soft, about 10 minutes.
- Add the garlic, cinnamon, nutmeg, and cayenne, and cook for an additional 2 minutes, being careful not to burn the garlic or spices. Turn down the heat if necessary.
- Scoop out the butternut squash and 1 cup of sweet potato flesh, discarding the skins. Add the flesh to the pot with the shallots and add the chicken broth. Simmer covered for 15 minutes.
- Transfer to a blender and puree until smooth.
- Return to the soup pot and stir in the maple syrup and cream. Heat through, adjust the seasoning and serve.
Step By Step Process
chef Jenn’s Tips
- You can roast the vegetables the day before and store the flesh in the fridge until ready to make your soup.
- Use a high-powered blender to achieve the smoothest texture.
- There’s not enough cayenne pepper in this soup to make it spicy – feel free to adjust as needed.
- Use white pepper when seasoning your soup so you don’t have black pepper flakes in it.
Recommended
Make It A Meal
This bisque-like cream soup is a star in its own right, but it pairs beautifully with crusty bread, a slice of quiche or a green salad for a complete meal. Or, serve it as a starter. It’ll pair nicely with roasted chicken, seafood, or a hearty sandwich.
Storage
Cream of Butternut Squash and Sweet Potato Soup can be stored in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave. Or, freeze it. Cool the soup completely, then transfer it to freezer-safe containers, leaving a little headspace for expansion. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
Cream of Butternut Squash & Sweet Potato Soup
Ingredients
- 1 butternut squash cut in half, seeds removed
- 1 tablespoon oil
- 1 sweet potato scrubbed and pricked with a fork
- 2 tablespoons butter
- 3 shallots chopped
- 1 green apple peeled, cored and chopped
- 2 cloves garlic minced
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon cayenne
- salt and pepper to taste
- 4 cups chicken broth or vegetable broth to make the soup vegetarian
- 3 tablespoons maple syrup
- ½ cup heavy whipping cream
Instructions
- Preheat oven to 425°F and grab a baking sheet with raised sides.
- Halve the butternut squash lengthwise and remove the seeds. Drizzle the flesh with the olive oil and sprinkle with salt and pepper. Prick the sweet potato in 4-5 spots with the tip of a knife.
- Roast the squash and the sweet potato on a baking sheet in the oven at 425°F for about 40 minutes or until very fork tender. Remove from the oven and let cool until cool enough to handle.
- Saute the shallots and apple in the butter over medium heat until the apples are soft, about 10 minutes.
- Add the garlic, cinnamon, nutmeg, and cayenne, and cook for an additional 2 minutes, being careful not to burn the garlic or spices. Turn down the heat if necessary.
- Scoop out the butternut squash and 1 cup sweet potato flesh, discarding the skins. Add the flesh to the pot with the shallots and add the chicken broth. Simmer covered for 15 minutes.
- Transfer to a blender and puree until smooth or use an immersion blender in the pot.
- Return to the soup pot and stir in the maple syrup and cream. Heat through, adjust the seasoning and serve.
Notes
Chef Jenn’s Tips
- You can roast the vegetables the day before and store the flesh in the fridge until ready to make your soup.
- Use a high-powered blender to achieve the smoothest texture.
- There’s not enough cayenne pepper in this soup to make it spicy – feel free to adjust as needed.
- Use white pepper when seasoning your soup so you don’t have black pepper flakes in it.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
