Description
A warm and comforting soup made with butternut squash, sweet potatoes, and spices, perfect for chilly days.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 2 cups yellow onions, roughly chopped
- 2 pounds pre-cut butternut squash
- 2 medium sweet potatoes, peeled and cut into 1-inch chunks
- 8 cups chicken broth
- 1½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 1 tart yet sweet apple (like Fuji or Honeycrisp), cored, peeled, and cut into ½-inch pieces
- 3 tablespoons honey
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground mace
- ⅛ teaspoon ground nutmeg
- 1 cup heavy cream
Instructions
- Melt the butter in a large pot over medium heat for 2-3 minutes.
- Add the onions and sauté until soft and translucent, about 5 minutes.
- Add butternut squash, sweet potatoes, chicken broth, salt, and pepper. Bring to a boil, stirring occasionally.
- Cover and reduce heat to low, letting it simmer until vegetables are tender, about 15 minutes.
- Remove from heat and blend until smooth. Stir in diced apples and honey.
- Add cinnamon, mace, nutmeg, and heavy cream, then bring back to a gentle simmer.
- Taste and adjust seasoning if necessary. Serve warm.
Notes
Can be customized with leftover vegetables or different spices. Excellent for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 70mg