Recipe Home > Soups > Butternut Squash & Sweet Potato Soup





Butternut Squash & Sweet Potato Soup

1

0 made it | 1 review | 0 photos
Source: https://www.onceuponachef.com/recipes/butternut-squash-and-sweet-potato-soup.html


Serves
6
Prep
15 min
Cook
30 min

Easy-to-make butternut squash soup with sweet potatoes, apples, and warm spices.


Ingredients





  • 3 tablespoons unsalted butter




  • 2 cups roughly chopped yellow onions




  • 2 pounds cut & peeled butternut squash(small chunks)




  • 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




  • 3 tablespoons honey




  • 1/2 teaspoon ground cinnamon




  • 1/4 teaspoon ground mace




  • 1/8 teaspoon ground nutmeg




  • 1 cup heavy cream




Directions




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




  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 honey and purée the soup with a handheld immersion blender until very smooth and creamy. (Alternatively, 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.)




 




  1. Stir in the cinnamon, mace, nutmeg, and heavy cream. 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.




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




  3. thicken 3-5 minutes. Add mushrooms to the sauce.




  4. Add chicken to skillet and let simmer for 1-2 minutes. Top with crispy bacon and chopped parsley.




Share!



Reviews 1



JulieB
0

December 29, 2019
Love this recipe! I think next time I will use a little bit less liquid, it was not as thick as I like.




Follow us!



Gift Certificates

Looking for that perfect gift?


We Love Local

Are you a local artisan or farmer? Get in Touch!

Off The Muck Market

Office Hours:
Mon-Thurs 9-5
Fri 9-4

315-216-7651
[email protected]






Loading

------------------------------------------------- -------------------------------------------------