Cream of Butternut Squash & Sweet Potato Soup
This creamy soup blends roasted butternut squash, sweet potatoes, and a hint of apple to create a rich, flavorful dish. It’s easy to make, and the roasting process enhances the natural sweetness of the vegetables, making it taste like a fall in a bowl.

Roasting the squash and sweet potatoes before adding them to the soup brings out their natural sweetness, creating a depth of flavor that takes this soup to the next level. The touch of tart apple adds just the right balance to the sweetness, turning this soup into a flavorful dish that’s perfect for any occasion.

Ingredients
- Butternut squash — Halved lengthwise, seeds removed.
- Olive oil
- Sweet potato
- Shallots
- Granny Smith apple
- Garlic
- Butter
- Maple syrup
- Ground cinnamon
- Ground nutmeg
- Cayenne pepper
- Heavy whipping cream
- Chicken stock

How To Make Cream of Butternut Squash and Sweet Potato Soup
- Heat your oven to 425°F.
- Cut the butternut squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper.
- Place the squash and sweet potato on a baking sheet. Roast them in the oven for about 40 minutes or until they’re very tender.
- Allow the vegetables to cool slightly until you can handle them.
- In a pot, sauté the shallots and apple in butter over medium heat until the apples are soft, about 10 minutes.
- Add garlic, cinnamon, nutmeg, and cayenne to the pot. Cook for another 2 minutes, stirring to avoid burning.
- Scoop out the roasted butternut squash and 1 cup of the sweet potato flesh, discarding the skins. Add them to the pot with the shallots, then pour in the chicken stock. Cover and simmer for 15 minutes.
- Transfer the soup mixture to a blender and puree until smooth.
- Return the soup to the pot, stir in the maple syrup and cream, and heat through. Adjust seasoning as needed and serve.
Step-By-Step Process






Chef Jenn’s Tips
- Roast the veggies a day ahead and store them in the fridge for quick soup prep.
- Use a high-powered blender for the smoothest texture.
- The cayenne pepper adds warmth but isn’t spicy—feel free to adjust the amount to your liking.
- Use white pepper to avoid black flecks in the soup.
Make It A Meal
Pair this creamy soup with crusty bread, a quiche, or a Caesar salad for a complete meal. It also works beautifully as a starter to main dishes like roasted chicken, seafood-stuffed salmon, or a hearty sandwich.

Storage
Store any leftover soup in the refrigerator for up to 4 days. To reheat, warm it gently on the stove or in the microwave. For long-term storage, this soup freezes well—just cool it completely and transfer to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the fridge and reheat before serving.

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
- Heat your oven to 425°F.
- Cut the butternut squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper.
- Place the squash and sweet potato on a baking sheet. Roast them in the oven for about 40 minutes or until they’re very tender.
- Allow the vegetables to cool slightly until you can handle them.
- In a pot, sauté the shallots and apple in butter over medium heat until the apples are soft, about 10 minutes.
- Add garlic, cinnamon, nutmeg, and cayenne to the pot. Cook for another 2 minutes, stirring to avoid burning.
- Scoop out the roasted butternut squash and 1 cup of the sweet potato flesh, discarding the skins. Add them to the pot with the shallots, then pour in the chicken stock. Cover and simmer for 15 minutes.
- Transfer the soup mixture to a blender and puree until smooth.
- Return the soup to the pot, stir in the maple syrup and cream, and heat through. Adjust seasoning as needed and serve.
Notes
Chef Jenn’s Tips
- Roast the veggies a day ahead and store them in the fridge for quick soup prep.
- Use a high-powered blender for the smoothest texture.
- The cayenne pepper adds warmth but isn’t spicy—feel free to adjust the amount to your liking.
- Use white pepper to avoid black flecks in the soup.