Butternut Squash and Sweet Potato Soup 5 Steps
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.
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.)
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.
This soup thickens as it cools. If necessary, add a bit of water to thin it back to desired consistency.
Enjoy your soup with croutons, bread or any other of your favourite soup accompaniments.