Butternut Squash Sweet Potato Soup

Name: Butternut Squash Sweet Potato Soup
Total time: 60
Yield: 8
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

Recipe by BVDB from allrecipes.com

60 Mins.

Ingredients

8 servings

•

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

Instructions

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.