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Butternut Squash and Sweet Potato Soup

Easy

Butternut Squash and Sweet Potato Soup

Nadia Boachie

Nadia Boachie

Butternut Squash and Sweet Potato Soup

Method

Butternut Squash and Sweet Potato Soup 5 Steps

  • Step 1

    Melt the butter over medium heat in a large pot. Add the onions and garlic and cook, stirring occasionally, until soft and translucent, about 5 minutes.

  • Step 2

    Add the butternut squash, sweet potatoes, chicken broth, salt and pepper to the pot. Bring to a boil, then cover and reduce the heat to low; simmer until vegetables are very tender, about 15 minutes. Turn off the heat. Add the diced apple and purée the soup with a handheld immersion blender until very smooth and creamy. (You can also use a standard blender to purée soup in batches, being careful not to fill the jar more than halfway. Leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.)

  • Step 3

    Stir in the cinnamon, nutmeg and heavy cream (optional). Bring to a simmer, then taste and adjust the seasoning if necessary. To thicken the soup, simmer over low heat until desired consistency is reached.

  • Step 4

    This soup thickens as it cools. If necessary, add a bit of water to thin it back to desired consistency. 

  • Step 5

    Enjoy your soup with croutons, bread or any other of your favourite soup accompaniments. 

Tags:

Cooking At Home

Toronto Recipes

Butternut Squash and Sweet Potato Soup

Easy

Butternut Squash and Sweet Potato Soup

Nadia Boachie

Nadia Boachie

Butternut Squash and Sweet Potato Soup

Yields:

Serves 6

Prep Time:

0 hours 20 mins

Cook Time:

0 hours 40 mins

0.0

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American

Soups

Ingredients

Butternut Squash and Sweet Potato Soup

  • 4 tablespoons unsalted butter

  • 2 cups yellow onion, roughly chopped

  • 3-4 garlic cloves, peeled

  • 2 pounds pre-cut butternut squash (or one large whole butternut squash, cut into 1/2"-inch cubes)

  • 2 medium sweet potatoes, peeled and cut into 1"-inch chunks (about 1-1/2 pounds before peeling)

  • 8 cups chicken broth

  • 1 1/2 teaspoons salt

  • 1/2 teaspoon ground black pepper

  • 1 tart yet sweet apple, such as Fuji or Honeycrisp, cored, peeled and cut into 1/2"-inch pieces

  • 1/2 teaspoon ground cinnamon

  • 1/8 teaspoon ground nutmeg

  • 1 cup heavy cream (optional)

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Method

Butternut Squash and Sweet Potato Soup 5 Steps

  • Step 1

    Melt the butter over medium heat in a large pot. Add the onions and garlic and cook, stirring occasionally, until soft and translucent, about 5 minutes.

  • Step 2

    Add the butternut squash, sweet potatoes, chicken broth, salt and pepper to the pot. Bring to a boil, then cover and reduce the heat to low; simmer until vegetables are very tender, about 15 minutes. Turn off the heat. Add the diced apple and purée the soup with a handheld immersion blender until very smooth and creamy. (You can also use a standard blender to purée soup in batches, being careful not to fill the jar more than halfway. Leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.)

  • Step 3

    Stir in the cinnamon, nutmeg and heavy cream (optional). Bring to a simmer, then taste and adjust the seasoning if necessary. To thicken the soup, simmer over low heat until desired consistency is reached.

  • Step 4

    This soup thickens as it cools. If necessary, add a bit of water to thin it back to desired consistency. 

  • Step 5

    Enjoy your soup with croutons, bread or any other of your favourite soup accompaniments. 

Tags:

Cooking At Home

Toronto Recipes

Butternut Squash and Sweet Potato Soup