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

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

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.