Name: Butternut Squash Sweet Potato Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Ingredients: 0.25 cup butter; 1 butternut squash - peeled, seeded, and cut into chunks; 1 sweet potato, peeled and cut into chunks; 1 sweet onion, chopped; 1 carrot, peeled and chopped; 1 stalk celery, 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

Ingredients

¼ cup butter
1 butternut squash - peeled, seeded, and cut into chunks
1 sweet potato, peeled and cut into chunks
1 sweet onion, chopped
1 carrot, peeled and chopped
1 stalk celery, chopped
2 clove garlic, minced, or more to taste
4 cup chicken stock, or as needed
3 small sweet bell peppers, chopped
salt and ground black pepper to taste

Instructions

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.
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.
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.

Butternut Squash Sweet Potato Soup

Ingredients

Instructions

Nutrition (per serving)

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