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Butternut Squash Sweet Potato Soup
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Creamy butternut squash and sweet potato soup.
Ingredients:
  • 0.25 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:
  • In a large pot over medium-high heat, melt butter. Sauté butternut squash, sweet potato, carrot, celery, onion, and garlic in the melted butter until lightly browned, approximately 5 minutes.
  • Combine chicken stock and sweet bell peppers with the butternut squash mixture. Bring to a boil, then simmer over low heat with a lid on until the squash and potato are tender, around 40 minutes.
  • Carefully transfer the squash mixture to a blender, filling it only halfway full. Secure the lid tightly and pulse a few times before blending until smooth in batches.
  • Pour the blended soup back into the pot and season with salt and freshly ground black pepper to taste.

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