Butternut Squash and Sweet Potato Soup Sides

Butternut Squash and Sweet Potato Soup



  • 3 tablespoons unsalted butter
  • 1 chopped yellow onion
  • 1.5 pound package pre-cut butternut squash
  • 2 medium sweet potatoes, peeled and cut into 1-inch chunks
  • 8 cups chicken broth
  • ¼ teaspoon Angel Brand dried sage
  • 1-1/2 teaspoons salt
  • ½ teaspoon Angel Brand ground black pepper
  • 1 Honeycrisp apple cored, peeled and cut into 1/2-inch pieces
  • 3 tablespoons maple syrup
  • ½ teaspoon Angel Brand ground cinnamon
  • ¼ teaspoon Angel Brand ground mace
  • 1/8 teaspoon Angel Brand fresh grated nutmeg



  1. Melt the butter over medium heat in a large pot. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes.
  2. Add the butternut squash, sweet potatoes, chicken broth, sage, 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.
  3. Turn off the heat and add the diced apple and maple syrup.
  4. In batches pour soup carefully into large blender to purée soup
  5. Stir in the cinnamon, mace, and nutmeg. 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.


*Adapted from Once Upon a Chef