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

1. Heat your oven to 425°F.
2. Cut the butternut squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper.
3. 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.
4. Allow the vegetables to cool slightly until you can handle them.
5. In a pot, sauté the shallots and apple in butter over medium heat until the apples are soft, about 10 minutes.
6. Add garlic, cinnamon, nutmeg, and cayenne to the pot. Cook for another 2 minutes, stirring to avoid burning.
7. 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.
8. Transfer the soup mixture to a blender and puree until smooth.
9. 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.

Recommended

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.