Best Butternut and Sweet Potato Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: serves 4 - 6
  • 500 g butternut squash – peeled and diced
  • 2 (approx. 300 g) medium sweet potato – peeled and diced
  • 1 medium onion – chopped
  • 1 tbsp butter
  • 1000ml low sodium chicken broth
  • 300 ml water
  • Salt and black pepper to taste (I’m using celery salt)
  • 1 Fuji apple – peeled, cored and diced
  • ½ tbsp honey
  • ¼ tsp ground cinnamon (optional)
  • 100 ml cooking / whipping cream
  1. In a large heavy bottomed pot or Dutch oven, melt the butter and sauté the onions over medium low heat for 2 – 3 mins.
  2. Add in butternut squash, sweet potato, chicken broth, water and bring to boil.
  3. Simmer for 15 mins or until the vegetables are fork tender.
  4. Turn off heat and add in diced apple. Allow it to cool for 10 mins.
  5. Using a handheld blender, puree the soup until smooth. Alternatively, you could pour the soup into a standard blender and puree it as well. Do it in a few batches.
  6. Turn on heat again and season with salt, pepper, honey and cinnamon (if using).
  7. Bring to boil and add in cooking cream. Taste and adjust with more seasoning if necessary. Turn off heat and serve.
  8. Garnish with croutons if desire.
  9. The soup will thicken further when cooled so just add in more water if necessary.
Recipe by Bear Naked Food at