Butternut squash and sweet potatoes combine perfectly in this pureed soup.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
167 Calories
Recipe Instructions
Step 1
Melt butter in a large pot over medium-high heat. Add butternut squash, sweet potato, onion, carrot, celery, and garlic; cook and stir until lightly browned, about 5 minutes.
Step 2
Stir in chicken stock and bell peppers; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato tender, about 40 minutes.
Step 3
Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Season with salt and black pepper.
Ingredients
salt and ground black pepper to taste
1 stalk celery, chopped
1 sweet onion, chopped
1 carrot, peeled and chopped
2 cloves garlic, minced, or more to taste
4 cups chicken stock, or as needed
1 sweet potato, peeled and cut into chunks
1 butternut squash - peeled, seeded, and cut into chunks