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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.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
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.