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Two bowls of butternut squash and sweet potato soup on a wooden table.

Cream of Butternut Squash & Sweet Potato Soup

Chef Jenn
This Cream of Butternut Squash & Sweet Potato Soup combines roasted squash, sweet potato, and a hint of tart apple. A touch of maple and warm fall spices make this creamy, flavorful soup a cozy option for any meal.
5 from 2 votes
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine American
Servings 6
Calories 290 kcal

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.

Nutrition

Serving: 1cupCalories: 290kcalCarbohydrates: 38gProtein: 6gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 32mgSodium: 111mgPotassium: 825mgFiber: 5gSugar: 15gVitamin A: 19074IUVitamin C: 30mgCalcium: 113mgIron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword air fryer sweet potatoes, bisque, butternut squash soup, cream soup, thick soup
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