Butternut Squash Sweet Potato Soup recipe
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Ingredients
- ¼ cup butter 1 butternut squash - peeled, seeded, and cut into chunks 1 sweet potato, peeled and cut into chunks 1 carrot, peeled and chopped 1 stalk celery, chopped 1 sweet onion, chopped 2 cloves garlic, minced, or more to taste 4 cups chicken stock, or as needed 3 small sweet bell peppers, chopped salt and ground black pepper to taste
Nutrition Info
- 167 caloriescarbohydrate: 28.2 gcholesterol: 15.6 mgfat: 6.3 gfiber: 5 gprotein: 2.9 gsaturatedFat: 3.8 gservingSize: -sodium: 416.3 mgsugar: 6.6 gtransFat: : -unsaturatedFat: : -
Directions Butternut Squash Sweet Potato Soup
Directions
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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.
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.
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.
Return pureed soup to pot and season with salt and black pepper.