This butternut squash and sweet potato soup has become a bit of a fall tradition in my kitchen. It’s creamy, naturally sweet, and has just enough warm spice to make it feel like you’re wrapped in a soft blanket. I usually make a big pot of this every year around late October — right when the mornings start to feel crisp and the markets are filled with piles of squash and sweet potatoes.
It also shows up on my Thanksgiving table more often than not. It’s the kind of soup that tastes fancy without needing a lot of effort. And let’s be honest: anything that feels this comforting and still counts as a vegetable is always a win in my book.
What You’ll Need
Here’s everything that goes into this fall favorite:
Butternut squash: You can totally peel and cube a whole squash if you’re up for the task, but I usually grab the pre-cut kind at the grocery store. Life’s too short to wrestle with rock-hard produce on a weeknight.
Sweet potatoes: Their earthy sweetness balances the sharper edge of the squash. I like to leave the skin on if it’s thin and smooth, but you can peel if you prefer a silky finish.
Chicken broth: Adds richness and depth. If you’re vegetarian, go with a good-quality veggie broth instead.
Onions: They give the base of the soup a mellow, savory flavor.
Apple: Trust me on this — a crisp apple (like Honeycrisp or Gala) adds just the right amount of bright sweetness.
Honey: Just a drizzle lifts all the other flavors.
Spices: A mix of cinnamon, nutmeg, and mace gives this soup that classic warm fall aroma.
Heavy cream: Optional, but it adds a beautiful creaminess at the end. You could also swap in a splash of coconut milk if you want to keep it dairy-free.
Step-by-Step: How I Make It
I like to keep this one simple — especially when I’m juggling a busy week or prepping for a big holiday meal.
Start with the onions.
I melt a little butter in a big pot, then toss in chopped onions and let them cook down until they’re soft and golden. This is where the flavor starts, so give it a few minutes — your kitchen will already smell amazing.Toss in the squash and sweet potatoes.
I add the chopped veggies along with the chicken broth, salt, and pepper. Bring everything to a gentle boil, then lower the heat and cover the pot.Simmer until soft.
Let it all bubble away for about 15 minutes, or until a fork slides easily through the veggies. This is a good time to clean up or prep a grilled cheese if you’re serving this for dinner.Add the apple and honey.
Stir them in right before blending. The apple gives a hint of brightness and the honey brings everything together.Blend it smooth.
I usually use my immersion blender directly in the pot — less mess, more convenience. But a regular blender works fine too, just make sure not to overfill it (and keep the lid slightly ajar so steam doesn’t build up).Stir in the warm spices and cream.
This is where the magic happens. Add cinnamon, nutmeg, and a pinch of mace (or more nutmeg if you don’t have mace). Pour in a splash of cream and stir gently over low heat until it all comes together. If it’s too thick, add a splash of broth or water. Too thin? Let it simmer uncovered for a few more minutes.
Why I Keep Coming Back to This Soup
This soup is easy to love. It feels fancy enough for a holiday starter but simple enough for a Tuesday night. I’ve served it with crusty bread, grilled cheese sandwiches, or even poured into a thermos for a cold soccer afternoon on the sidelines.
And if you’re into batch cooking, it freezes beautifully. I’ve pulled out a container of this soup in the middle of January and it tastes just as comforting as the day I made it.
Handy Tips from My Kitchen
Don’t skip the apple. Even if it feels unusual, it really does bring balance.
Make it vegan: Use olive oil instead of butter, veggie broth instead of chicken, and skip the cream or sub with coconut milk.
For a thicker soup: Just let it simmer a bit longer after blending. The natural starches will thicken it up.
To brighten it up: A tiny splash of apple cider vinegar at the end can cut through the richness if needed.
How I Make It Ahead
This soup is perfect for making ahead. I’ll often cook it a day before a holiday or dinner party — the flavors actually deepen overnight. Store it in an airtight container in the fridge, then reheat gently over low heat. If it thickens too much, just add a splash of broth or water while warming.
Serving Ideas
I usually serve this soup with:
A hunk of crusty sourdough
Grilled cheese sandwiches with sharp cheddar
Toasted pumpkin seeds sprinkled on top
A swirl of yogurt or cream for that “fancy” finish when guests are over
You can even serve it in small cups as an appetizer for Thanksgiving. It’s cozy, flavorful, and doesn’t take up valuable oven space.
Storing Leftovers
Let the soup cool completely, then transfer to containers. It’ll keep in the fridge for 4–5 days. I usually freeze a portion or two — it holds up really well and makes for an easy lunch down the line. Just thaw in the fridge overnight and reheat gently on the stove.
Common Questions
Can I use frozen squash?
Yes! I’ve used frozen butternut squash cubes in a pinch and they work fine. Just reduce the cooking time slightly.
Can I make it without cream?
Absolutely. It’ll still be creamy thanks to the sweet potatoes and squash. A drizzle of olive oil or swirl of coconut milk makes a good finishing touch.
Can I roast the veggies first?
You can, and it’ll give the soup a deeper flavor. But honestly, I keep it simple most of the time and it’s still delicious.
Butternut Squash and Sweet Potato Soup
This cozy butternut squash and sweet potato soup is everything you want on a crisp fall evening—velvety, lightly spiced, and just a touch sweet. A splash of cream brings it all together for a comforting bowl you’ll crave again and again.
Ingredients
- 2 cups chopped yellow onions
- 2 pounds cubed butternut squash
- 2 medium sweet potatoes, peeled and cut into chunks (around 1½ pounds)
- 1 tart apple (like Honeycrisp or Fuji), peeled, cored, and diced
- 8 cups chicken broth
- 3 tablespoons unsalted butter
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- 3 tablespoons honey
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground mace
- ⅛ teaspoon ground nutmeg
- 1 cup heavy cream
Instructions
- Start by melting the butter in a large soup pot over medium heat. Toss in the onions and cook them gently, stirring every so often, until they soften and turn translucent.
- Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper. Bring the mixture to a boil, then lower the heat, cover, and let it simmer for about 15 minutes or until everything is fork-tender.
- Once the vegetables are soft, turn off the heat and stir in the diced apple and honey. Use an immersion blender right in the pot to blend everything into a smooth, creamy soup. (If you prefer a countertop blender, work in batches and vent the lid slightly to let steam escape—just be careful with hot liquids.)
- Now stir in the cinnamon, mace, nutmeg, and the heavy cream. Set the pot back on low heat and let it gently simmer for a few more minutes. If you like your soup a bit thicker, just let it simmer a little longer.
- As it cools, the soup will naturally thicken. If you're reheating later and need to loosen it up, a splash of water or broth will do the trick.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 339Total Fat 18gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 5gCholesterol 56mgSodium 1363mgCarbohydrates 43gFiber 6gSugar 22gProtein 5g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
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