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Butternut Squash Sweet Potato Apple Soup is a creamy fall soup with the sweet flavor of apple and sweet potato paired with the rich flavor of butternut squash. This soup is perfect on a cold fall day topped with a sprinkle of cinnamon and fresh apple.
Fall is in full swing and today’s Butternut Squash Sweet Potato Apple Soup is loaded with the flavors of the season. My Mom sent me this recipe last week and I knew I had to make it as soon as possible. When I saw that she added apples and sweet potatoes to this recipe I knew this was going to be a winner.
When I made this soup I kept it on the thicker side but if you like your soups thinner add more vegetable or chicken broth as you are cooking to thin it out and puree it in the blender longer to reach the desired consistency you want. I enjoyed this soup with fresh green onions, chopped apples and a sprinkle of cinnamon.
You could also add fresh parsley and a nice spoonful of Greek or plain yogurt. Another reason I kept this soup thick is because I wanted to feed it to my 9 month old Andrew. I like being able to feed him something so nutritious and flavorful that I make and can control the ingredients.
Recipe Ingredients
These simple pantry staples are all you need. See the recipe card below for exact amounts and printable instructions.
- Butternut Squash
- Sweet Potato
- Vegetables: Onion, Celery and Carrots
- Apple
- Spices: Cinnamon and Ginger
How do you Make Sweet Potato Apple Soup
To prepare butternut squash: put the squash in a microwave safe shallow pan with a small amount of water and cook 3-4 minutes. It should be soft to peel and dice.
In a stock pot heat olive oil over medium high heat sauté garlic, onions, celery, and carrots until translucent.
Add sweet potato, squash, broth and spices, cook over medium low till vegetables are tender about 30 minutes. Last 10 minutes add apple. Using an immersion blender or blender blend till smooth. Serve warm with cinnamon and fresh apple for garnish.
More Soup Recipes
Mediterranean
Curried Butternut Squash Soup
Chicken
Chicken Lentil Soup Recipe
Chicken
Chicken Tortellini Soup
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Butternut Squash Sweet Potato Apple Soup
Ingredients
- 1 butternut Squash, peeled and diced
- 1 large sweet potato, or 2 small, peeled and diced
- 2 tablespoons olive oil
- 1/2 cup sweet onion, chopped
- 3 cloves garlic, chopped
- 2 stalks celery, chopped
- 1 carrots, chopped
- 1 Apple, peeled and diced (use a apple for cooking or baking)-
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- Pepper to taste
- 2 1/2 cups chicken broth, enough to cover vegetables
Instructions
- Put the squash in a microwave safe shallow pan with a small amount of water and cook 3-4 minutes. It should be soft to peel and dice.
- In a stock pot heat olive oil over medium high heat sauté garlic, onions, celery, and carrots until translucent. Add sweet potato, squash, broth and spices, cook over medium low till vegetables are tender about 30 minutes . Last 10 minutes add apple.
- Using an immersion blender or blender blend till smooth.
- Serve warm with cinnamon and fresh apple for garnish.
Notes
- Use more of less broth depending on the consistency you want.
- If your baby has tried all of the ingredients in this soup and is not allergic to any of them then this would be a great baby food.
- Other garnish ideas: green onions, parsley and Greek or plain yogurt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love it
I am so glad!
Loved the addition of cinnamon to this dish!
Yum! Love the flavors and love that it’s perfect for babies too! I bet sweetie Andrew loved it!
I, too, wish fall would never end… This soup looks so warming!
Thanks Genevieve!
Love how rich and thick this soup is. Perfection! 🙂
Thanks Sandy! 🙂 It definitely is thick and full of flavor.
This is a combination of all my favorite fall flavors! So good!
Thanks! 🙂 It is great for fall.