Jamie Oliver Butternut Squash And Sweet Potato Soup

This one? This one hit like a hug from the inside. Jamie Oliver Butternut Squash And Sweet Potato Soup. I made it one night when the rain had that steady rhythm—the kind that makes the walls feel closer somehow. I didn’t expect much. But then the smell hit me. Sweet, earthy, warm. Like autumn had decided to move into my kitchen for the night. (inspired by Jamie Oliver)

Ingredients Needed

• 3 tablespoons unsalted butter
• 2 cups chopped yellow onions, rough and rustic
• About 2 pounds of butternut squash, cubed (I cheated—bought it pre-cut. No regrets)
• 2 sweet potatoes, peeled, chunked. Roughly 1½ pounds before they shed their skin
• 8 cups chicken broth
• 1½ teaspoons salt (but keep that spoon nearby—you’ll want to tweak)
• ½ teaspoon ground black pepper
• 1 tart apple—Fuji or Honeycrisp—peeled, diced, and slightly sticky
• 3 tablespoons honey (or just a good squeeze if you’re winging it)
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground mace (optional, but oddly magical)
• ⅛ teaspoon ground nutmeg
• 1 cup heavy cream. Cold and thick like it means business

How To Make Jamie Oliver Butternut Squash And Sweet Potato Soup

1. Start with the onions. Melt the butter in a big pot (not your dainty one—the serious one). Toss those onions in and stir now and then. Not constantly. Let them do their thing. They’ll go soft and glassy, smell a bit like hope. About 5 minutes.
2. Now the veg. Dump in the squash, sweet potatoes, broth, salt, pepper. Don’t be shy. Bring the whole mess to a boil, then lower the heat. Lid on. Let it simmer for 15 minutes or so. You’ll know when the squash gives in without a fight.
3. Kill the heat. Drop in the apple pieces, drizzle the honey. Now the fun part. Immersion blender? Go for it. Just blend it until the texture shifts—thick but silky. Smooth-ish. If you’re using a regular blender, do small batches. Trust me. Hot soup has no mercy.
4. Spices now. Cinnamon, mace, nutmeg. Stir them in. The cream too. Just pour it in like you mean it. Stir slowly, let it swirl and settle. Low heat again. Ten minutes of patience.
5. Taste it. Adjust. You’ll know.
6. Ladle it out hot. Maybe with a bit more cream drizzled on top, or some crispy sage leaves if you’ve got the energy. Or nothing at all.

Why I Love This Recipe

I made this for my sister. She’d had a rough week and needed something warm. Something real. We didn’t talk much that night, just ate slowly while the storm did its thing. There’s something about the way the apple sneaks in, or how the cream softens every sharp edge. It’s comfort without the clichés.

Recipe Tips

• Roast your squash and sweet potato if you’ve got time. It changes everything.
• Old spices, Toss them. Dull spices are worse than none.
• Blenders are traitorous when overfilled. Respect the soup.
• Too thick, More broth. Too thin? Let it breathe a while longer on the stove.
• Top it like it matters. A swirl of yogurt, a handful of seeds, maybe toasted crumbs from last night’s bread.

How To Store This Jamie Oliver Butternut Squash And Sweet Potato Soup

1. At Room Temperature Let it cool down—really cool. Then straight into the fridge. Don’t let it sit out all night because you forgot. (I’ve done that. It hurts.)
2. In the Fridge Tuck it into a sealed container. It’ll hold up for about four days. Day two is usually even better.
3. In the Freezer Freeze in a batch or two. Just not in glass unless you enjoy explosions. It keeps fine for a couple of months.
4. Reheating Stovetop’s your best friend. Low and slow. Microwave if you must—cover loosely and stir halfway through. Oven? Only if you’re already heating something else.

Let’s Answer a Few Questions!

What if it tastes a bit flat?
Salt. Maybe a dash of cider vinegar or lemon juice. Don’t panic. Fix it like a pro.

Too sweet. Now what?
Ease up on the honey next time. Or balance it with acidity. A lemon wedge does wonders.

No mace?
No problem. Skip it. Or toss in a little allspice. Or nothing. Still lovely.

No dairy allowed?
Use coconut milk or oat cream. It won’t be the same—but it’ll still be cozy.

Nutrition Facts (per serving)

• Calories: 359
• Carbs: 43 g
• Protein: 9 g
• Fat: 18 g
• Sugar: 19 g
• Fibre: 5 g
• Sodium: 816 mg

Try More Recipe:

• Jamie Oliver Carrot Orange Soup
• Jamie Oliver Pea And Mint Soup Recipe
• Jamie Oliver Celery Soup