Name: Butternut Squash Sweet Potato Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Butter - ¼ cup; Butternut squash - peeled, seeded, and cut into chunks - 1; Sweet potato, peeled and cut into chunks - 1; Carrot, peeled and chopped - 1; Celery, chopped - 1 stalk; Sweet onion, chopped - 1; Garlic, minced, or more to taste - 2 cloves; Chicken stock, or as needed - 4 cups; Sweet bell peppers, chopped - 3 small; Salt and ground black pepper to taste - 3 small

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Butternut Squash Sweet Potato Soup

1. Butter - ¼ cup

2. Butternut squash - peeled, seeded, and cut into chunks - 1

3. Sweet potato, peeled and cut into chunks - 1

4. Carrot, peeled and chopped - 1

5. Celery, chopped - 1 stalk

6. Sweet onion, chopped - 1

7. Garlic, minced, or more to taste - 2 cloves

8. Chicken stock, or as needed - 4 cups

9. Sweet bell peppers, chopped - 3 small

10. Salt and ground black pepper to taste - 3 small

How to cook deliciously - Butternut Squash Sweet Potato Soup

1. Stage

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. Stage

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. Stage

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. Stage

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