Butternut Squash & Sweet Potato Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, lightly sweet soup of roasted butternut squash and sweet potato with warm fall spices like cinnamon and nutmeg. Finished with heavy cream, it tastes like autumn in a bowl.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 tablespoons unsalted butter
- 2 cups roughly chopped yellow onions
- 2 pounds pre-cut butternut squash
- 2 medium sweet potatoes, (peeled and cut into 1-inch (5-cm) chunks (about 1½ lbs/681 g before peeling))
- 8 cups chicken broth
- 1½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 1 tart yet sweet apple, (such as Fuji or Honeycrisp, cored, peeled, and cut into ½-inch (13-mm) pieces)
- 3 tablespoons honey
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground mace
- ⅛ teaspoon ground nutmeg
- 1 cup heavy cream
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 30m
- Sodium
- 1886mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1111mg
- Calcium
- 120mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1886MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.