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 calories
carbohydrate: 28.2 g
cholesterol: 15.6 mg
fat: 6.3 g
fiber: 5 g
protein: 2.9 g
saturatedFat: 3.8 g
servingSize: -
sodium: 416.3 mg
sugar: 6.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Return pureed soup to pot and season with salt and black pepper.

Recipe Yield

8 servings

Recipe Note

Lots of taste and beta carotene!

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