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
Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Step 2
Melt butter in a large pot over medium-high heat. Cook and stir butternut squash, sweet potato, carrot, celery, onion, and garlic in hot butter until lightly browned, about 5 minutes.
Step 3
Pour chicken stock and sweet bell peppers into butternut squash mixture; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato are tender, about 40 minutes.
Step 4
Return pureed soup to pot and season with salt and black pepper.
Ingredients
¼ cup butter
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
