Butternut Squash Sweet Potato Soup

This butternut squash sweet potato soup has lots of taste and beta carotene!

Preparation Details

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hr

Servings: 8

Ingredients

• ¼ cup unsalted butter
• 1 butternut squash, peeled, seeded, and cut into chunks
• 1 sweet potato, peeled and cut into chunks
• 1 sweet onion, chopped
• 1 carrot, peeled and chopped
• 1 stalk celery, 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

Steps

1. Melt butter in a large pot over medium-high heat. Add butternut squash, sweet potato, onion, carrot, celery, and garlic; cook and stir until lightly browned, about 5 minutes.
2. Stir in chicken stock and bell peppers; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato tender, about 40 minutes.
3. Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Season with salt and black pepper.