Butternut Squash & Sweet Potato Soup
Warm cozy dinner for Fall🍁
Ingredients:
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 chunks (about 1½ pounds before peeling)
8 cups chicken broth
1½ teaspoons salt
½ teaspoon ground black pepper
1 tart yet sweet apple, such as Fuji or Honeycrisp, cored, peeled and cut into ½-inch pieces
3 tablespoons honey
½ teaspoon ground cinnamon
¼ teaspoon ground mace (I didn't have this in the pantry, so I skipped it-recipe was fine)
⅛ teaspoon ground nutmeg
1 cup heavy cream
Melt the butter over medium heat in a large pot.
Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes.
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.)
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.
Note: This soup thickens as it cools. If necessary, add a bit of water too thin it back to desired consistency.
Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (The soup will thicken up while in the freezer. While reheating, add a bit of water if necessary-to thin to your desired consistency.)