Butternut Squash Sweet Potato Soup

Butternut Squash Sweet Potato Soup

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
  • 3 small sweet bell peppers, chopped
  • 0.25 cup butter

Categories

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