Creamy Butternut Squash and Sweet Potato Soup Recipe

Ingredients

• 0.25 cup 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

Instructions

1. In a large pot over medium-high heat, melt the butter. Add the butternut squash, sweet potato, onion, carrot, celery, and garlic. Cook, stirring occasionally, until lightly browned, approximately 5 minutes.
2. Pour in the chicken stock and add the bell peppers. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer until the squash and sweet potato are tender, around 40 minutes.
3. Carefully fill a blender halfway with the soup. Secure the lid and hold it down with a potholder. Pulse a few times, then blend until smooth. Pour the blended soup into a separate pot. Repeat with the remaining soup. Season to taste with salt and black pepper.

Nutrition

• Calories: 167 kcal
• Fat Content: 6 g
• Fiber Content: 5 g
• Sugar Content: 7 g
• Sodium Content: 416 mg
• Protein Content: 3 g
• Cholesterol Content: 16 mg
• Carbohydrate Content: 28 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g