Loading…

When the diced onion softens in olive oil, the kitchen smells savory and a little sweet. A few minutes later, squash, sweet potato, and broth bring their own mellow fragrance, with nutmeg sitting quietly in the background. I make this Butternut Squash Sweet Potato Soup when I want a warm, filling bowl that still tastes clean rather than heavy. The heavy cream rounds out the finish without taking over the vegetables.

There’s no separate roasting pan or pile of extra ingredients to manage here; everything cooks in one pot before it gets blended smooth. I like that the soup feels substantial but doesn’t need a thickener, and that chicken or vegetable broth both fit naturally. Serve it hot, while the surface is silky and the subtle sweetness of the squash and sweet potato comes through.

Why Sweet Potato Gives This Soup Body Without a Thickener

Butternut squash turns tender and smooth when simmered, but a soup made from squash alone can feel light on the spoon. Sweet potato adds a little more substance to the puree, so the finished soup feels satisfying without flour or another thickening ingredient. Blending the vegetables together lets their textures work as one; you get a cohesive, velvety bowl rather than separate layers of squash flavor and starchiness.

The balance also helps keep the sweetness in check. Butternut squash brings a delicate, mellow flavor, while the sweet potato is more pronounced. Using both means neither has to carry the whole pot by itself. Keep the vegetables in similarly sized pieces so they become tender together, then blend them fully before adding the cream. That order gives you a smooth vegetable base first, with the cream adding richness at the end instead of masking the vegetables.

What Each Ingredient Brings to This Squash-and-Sweet-Potato Soup

• Butternut squash — Choose a firm squash that feels heavy for its size, with no soft spots. Peeling and seeding it takes a little time, but it gives the soup its smooth, mellow base. Cut the pieces evenly so they soften at a similar pace.
• Sweet potato — A fresh, firm potato blends smoothly and contributes the soup’s fuller texture. Peel it before cutting; the recipe is designed for a silky puree, not bits of skin in the finished bowl.
• Yellow onion and garlic — These make the savory foundation beneath the naturally sweet vegetables. A regular yellow onion is all you need, and freshly minced garlic gives the brief sauté its fragrant lift.
• Low-sodium broth — Either chicken or vegetable broth works. A carton is fine; choosing low-sodium broth keeps the soup from becoming too salty as it simmers and leaves the seasoning in your hands.
• Ground nutmeg — Ground nutmeg is convenient and fits the gentle, warm note this soup needs. A fresh, well-sealed jar matters more than buying an expensive brand.
• Heavy cream — This brings a smooth, rounded finish. Use heavy cream rather than a lighter dairy product when you want the same richness and texture.
• Olive oil — An everyday olive oil works well for softening the onion; there’s no need to use a specialty finishing oil.

How to Simmer and Blend the Vegetables Into a Smooth Soup

Soften the onion in the Dutch oven

Heat the olive oil in a 5-quart Dutch oven or heavy pot over medium heat. Add the diced onion and cook for 5 to 7 minutes, stirring occasionally, until it softens. You’re looking for tender pieces, not browned edges. If the onion starts catching on the bottom, lower the heat so it can soften gently.

Let the garlic turn fragrant

Stir in the minced garlic and cook for 30 seconds, just until fragrant. Keep it moving so it doesn’t sit against the hot pot and brown. Garlic can go from fragrant to bitter quickly, so move straight on to the vegetables and broth once you smell it.

Simmer until both vegetables are tender

Add the butternut squash, sweet potato, broth, kosher salt, black pepper, and ground nutmeg. Bring the pot to a boil over high heat, then reduce the heat to low, cover, and simmer for 20 to 25 minutes. Pierce a piece of squash and a piece of sweet potato with a fork; both should be very tender. If either still feels firm in the center, keep simmering until it gives easily.

Blend first, then warm in the cream

Take the pot off the heat and blend the soup with an immersion blender until smooth. For a countertop blender, work in batches with the lid vented and a kitchen towel held over the opening. Stir in the heavy cream, return the pot to low heat, and warm the soup for 2 to 3 minutes. Don’t let it boil after the cream goes in.

Two Simple Changes for a Different Bowl

Questions About Making Butternut Squash Sweet Potato Soup

Butternut Squash Sweet Potato Soup

Butternut squash sweet potato soup is simmered until the vegetables are fork-tender, then blended smooth and finished with heavy cream. A touch of nutmeg adds warmth to this creamy, savory soup.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 32 minutes mins

Total Time 47 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 yellow onion medium, diced
• 2 cloves garlic minced
• 1 butternut squash medium (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
• 1 sweet potato medium (about 12 ounces), peeled and cut into 1-inch cubes
• 5 cups low-sodium chicken or vegetable broth
• 1 tsp kosher salt
• 0.25 tsp black pepper
• 0.25 tsp ground nutmeg
• 0.5 cup heavy cream

Equipment

• 1 5-quart Dutch oven
• 1 Immersion blender
• 1 countertop blender

Method

 

1. Heat the olive oil in a 5-quart Dutch oven or heavy pot over medium heat, then add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
2. Stir in the garlic and cook for 30 seconds, until fragrant.
3. Add the butternut squash, sweet potato, broth, salt, pepper, and nutmeg.
4. Bring the mixture to a boil over high heat.
5. Reduce the heat to low, cover, and simmer for 20 to 25 minutes, until the squash and sweet potato are very tender when pierced with a fork.
6. Remove the pot from the heat.
7. Blend the soup with an immersion blender until smooth; if using a countertop blender, blend in batches with the lid vented and a kitchen towel held over the opening.
8. Stir in the heavy cream.
9. Warm the soup over low heat for 2 to 3 minutes, without letting it boil.

Notes

For safer blending, vent the countertop blender lid and hold a kitchen towel over the opening. Refrigerate leftovers for up to 4 days; freeze for up to 3 months, ideally before stirring in the cream. For a dairy-free version, use full-fat coconut milk in place of the heavy cream.