Quick and Easy Butternut Squash and Sweet Potato Soup: The Perfect Comfort Food for Your Family!

This warm and comforting Butternut Squash and Sweet Potato Soup comes together in about 30 minutes and is made all in one pot, making it a quick and easy weeknight dinner that your family will love! You can easily switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal to get rid of those odds and ends hanging around. Seriously, this soup is as versatile as it is delicious!

Ingredients You’ll Need

Unsalted Butter – 3 tablespoons

Butter is going to give you the best flavor and texture for this recipe. I like to use unsalted butter so that I can control the sodium level myself, less is more sometimes! You can substitute olive oil if you prefer a dairy-free version or need it for a special diet. But be warned, there’s something about butter that just makes this soup absolutely melt in your mouth!

Yellow Onions – 2 cups, roughly chopped

Onions are essential for building flavor. When you sauté them, they become sweet and fragrant, trust me, it’s the foundation of this beautiful soup! If you don’t have yellow onions, white or even shallots will work well in this recipe, but I prefer yellow for its sweetness. Just make sure to chop them up nice and fine!

Pre-Cut Butternut Squash – 2 pounds

Okay, full disclosure: I love using pre-cut butternut squash because it saves me so much time! But if you’re feeling adventurous, you can grab a whole squash, peel it, and chop it yourself. Just be prepared for a bit of a workout; those things can be tough! You can also use sweet potatoes or pumpkin puree for an alternate flavor twist.

Sweet Potatoes – 2 medium, peeled and cut into 1-inch chunks

Sweet potatoes add a lovely creaminess and a touch of natural sweetness! Plus, they pack in tons of nutrients. I prefer to peel them since it makes for a smoother soup, but you can leave the skins on for extra texture and flavor. Just cut them into even chunks for even cooking!

Chicken Broth – 8 cups

This is the liquid gold that brings everything together! Using chicken broth rather than water boosts the flavor so much, but if you’re vegetarian or vegan, feel free to swap in vegetable broth instead. You could even use homemade broth if you’re up for it, just make sure to adjust any added salt accordingly.

Salt – 1½ teaspoons

A couple pinches of salt go a long way in bringing out the natural flavors of the vegetables. Adjust to your taste, especially if you’re using broth, which might already have salt in it.

Freshly Ground Black Pepper – ½ teaspoon

Black pepper adds just the right amount of bite! Freshly ground pepper is always best because it really enhances the flavor of the finished soup. I might even add a bit more at the end, just to amp up that heat!

Tart Yet Sweet Apple – 1 (like Fuji or Honeycrisp), cored, peeled, and cut into ½-inch pieces

Now here’s a fun twist! The addition of apple amps up the flavor profile and makes it even more comforting. It adds this gorgeous subtle sweetness and a touch of acidity. You can use whatever apple you have on hand, Gala apples will work just fine. Don’t skip this step though; it makes a world of difference!

Honey – 3 tablespoons

This is the secret to elevating the sweetness without overwhelming your taste buds! Honey provides a lovely depth of flavor. If you’re looking for a vegan option, maple syrup would be a fabulous substitute. You could even reduce the amount if you prefer a less sweet soup.

Ground Cinnamon – ½ teaspoon

Okay, let’s talk spices! Cinnamon brings warmth and coziness to this soup that truly makes it feel like a hug on a chilly evening. You can experiment a bit here, cardamom would be a nice twist if you’re feeling adventurous!

Ground Mace – ¼ teaspoon

Mace adds a beautiful depth of flavor that’s a bit different from nutmeg but just as aromatic. If you can’t find it, you can easily use nutmeg instead; they both have that warm, cozy vibe.

Ground Nutmeg – ⅛ teaspoon

Just as an added layer of cozy deliciousness, nutmeg rounds out the spices. It’s such a classic combo with sweet potatoes and butternut squash and it will make your kitchen smell positively heavenly!

Heavy Cream – 1 cup

Cream adds luxurious richness that takes this soup to the next level. I prefer heavy cream for that luscious texture, but you could substitute half-and-half or a non-dairy cream if you’re looking to lighten it up. Just be careful with the cooking time!

Let’s Get Cooking!

How to Make Butternut Squash and Sweet Potato Soup

1. Melt the Butter – In a large pot, melt the butter over medium heat. You’ll want to let that sizzle a bit until it’s nice and creamy, about 2-3 minutes.

2. Sauté the Onions – Toss in those onions and cook until they’re soft and translucent, about 5 minutes. Your kitchen will start to smell wonderful, so fragrant!

3. Add in the Vegetables – Now, it’s time to add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot. Get ready for that cozy aroma as you bring it all to a boil. Stir it up occasionally!

4. Simmer Away – Cover your pot and reduce the heat to low, letting it simmer until the vegetables are tender, about 15 minutes. Just until you can easily poke a piece with a fork!

5. Blend It Smooth – Turn off the heat and add those irresistible diced apples and honey. Then, grab your immersion blender and blend the soup until it’s perfectly smooth. I seriously love the texture at this point, just creamy goodness!

6. Spice It Up – Stir in the cinnamon, mace, nutmeg, and heavy cream; then bring it back to a gentle simmer. Taste for seasoning, add more salt and pepper if you need it. Don’t forget to scrape the yummy bits off the bottom while stirring!

7. Adjust Thickness – If you’d like a thicker soup, simmer over low heat, stirring occasionally, to let it reduce. Serve it warm, and enjoy the amazing cozy vibe!

Ah, the smell of this soup, it’s like a kitchen embrace. You’re going to love how creamy and delightful this is!

My Love for This Recipe

This is my go-to recipe when it starts getting chilly outside because nothing says comfort like a warm bowl of soup! My kids absolutely gobble it up every time, asking for seconds even when I think they couldn’t possibly eat another bite. Honestly, I’m a real sucker for a soup that’s both delicious and satisfying! Plus, this Butternut Squash and Sweet Potato Soup is so versatile; you can throw in whatever you have in your fridge, and it’ll turn out amazing!

If you loved this Butternut Squash and Sweet Potato Soup, be sure to check out my Lentil Soup, my Wild Rice Soup, or my Mushroom Soup!

Why This Recipe Works

Quick & Easy

This Butternut Squash and Sweet Potato Soup comes together in under 30 minutes! Perfect for those busy weeknights when you’re juggling homework, sports practices, and everything else in between.

One Pot Wonder

Minimal cleanup required! Seriously, you’re cooking everything in just one pot, which I absolutely adore. Less time scrubbing pots means more family time!

Comfort Food

This soup is loaded with tons of flavor. I mean, come on, those sweet potatoes and butternut squash are like a flavor explosion! It hugs your insides on the coldest days and feels like a warm blanket.

Customizable

The best part is all the options! Use whatever ingredients you have, you could totally toss in some leftover roasted veggies or even a few handfuls of spinach at the end. This recipe is forgiving and welcoming; don’t be afraid to experiment!

Make-Ahead Friendly

Need to prep for the week? This soup is perfect for meal prep! Make a big batch, let it cool, and store it in the fridge for up to five days, just reheat and enjoy!

Serving Suggestions

When it comes to serving this Butternut Squash and Sweet Potato Soup, the possibilities are endless! Here are some ideas:

• Crusty Bread: Pair it with a loaf of crusty French bread or a warm baguette. You’ll want something to soak up every creamy drop!
• Toppings: Go wild with toppings! Try a drizzle of crème fraîche, a sprinkle of crispy bacon bits, or a handful of roasted pumpkin seeds for crunch.
• Salads: A light side salad, maybe a fresh arugula or spinach salad with a squeeze of lemon, can perfectly complement this soup.

Storage and Reheating

• Storing Leftovers: Let the soup cool completely before transferring it to an airtight container. This soup keeps well in the refrigerator for up to 5 days!
• Reheating Instructions: When you’re ready to dive back in, reheat on the stove over low heat until warmed through. Oh! And don’t forget to stir it occasionally to keep it from sticking.
• Freezer Friendly? Yes! You can freeze this soup for up to 3 months. Just thaw in the fridge overnight before reheating. It makes busy days a breeze!

So there you have it! Your new go-to recipe for Butternut Squash and Sweet Potato Soup. It’s not just delicious; it’s practical, comforting, and downright satisfying. I hope you and your family enjoy every spoonful as much as we do! Happy cooking!

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