Cream of Butternut Squash & Sweet Potato Soup

Two bowls of butternut squash and sweet potato soup on a wooden table.

4.97 from 33 votes

Cream of Butternut Squash & Sweet Potato Soup

Thick, creamy, and with the unmistakable flavors of butternut squash, sweet potato and maple syrup, this bisque-like soup is perfect for chilly fall days or whenever you're in the mood for an easy but still decadent soup!

Prep Time45

Cook Time20

Total Time1 5

Course: Soup

Cuisine: American

Keyword: air fryer sweet potato cubes, bisque, butternut squash soup, cream soup, thick soup

Servings: servings

Calories: 290kcal

Author: Chef Jenn

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