BUTTERNUT SQUASH SWEET POTATO SOUP RECIPE | ALLRECIPES
|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|
- 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.
Calories 167 calories, CarbohydrateContent 28.2 g, CholesterolContent 15.6 mg, FatContent 6.3 g, FiberContent 5 g, ProteinContent 2.9 g, SaturatedFatContent 3.8 g, SodiumContent 416.3 mg, SugarContent 6.6 g