Butternut Squash and Sweet Potato Soup

Name: Butternut Squash and Sweet Potato Soup
Ingredients: 4 tablespoons unsalted butter; 2 cups yellow onion, roughly chopped; 3-4 garlic cloves, peeled; 2 pounds pre-cut butternut squash (or one large whole butternut squash, cut into 1/2"-inch cubes); 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; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1 cup heavy cream (optional)

www.tastetoronto.com

Butternut squash soup is the ultimate fall comfort food.

Keywords

dinner
lunch
main
weeknight meals
easy
recipe
butternut squash and sweet potato soup

View full recipe on www.tastetoronto.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tastetoronto.com.

Share this recipe:

Cooking tools:

Immersion blender
Blender
Pot
Stove
Chef's knife
Cutting board
Spoon
Kitchen towel

Ingredients

4 tablespoons unsalted butter
2 cups yellow onion, roughly chopped
3-4 garlic cloves, peeled
2 pounds pre-cut butternut squash (or one large whole butternut squash, cut into 1/2"-inch cubes)
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
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup heavy cream (optional)