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Butternut Squash Sweet Potato Soup

4

0 min

Butternut Squash Sweet Potato Soup

Butternut Squash Sweet Potato Soup Photo 1

Time

0 min

Serving

8 persons

Calories

167

Rating

4.00★ (101)

Cuisine

Author: Victoria Buriak
Lots of taste and beta carotene!

Ingredients

  • butter: 0.25 cup
  • butternut squash - peeled, seeded, and cut into chunks: 1 piece
  • sweet potato, peeled and cut into chunks: 1 piece
  • carrot: 1 piece (chopped)
  • stalk celery: 1 piece (chopped)
  • sweet onion: 1 piece (chopped)
  • garlic: 2 clove (minced, to taste)
  • chicken stock: 4 cups (or as needed)
  • sweet bell peppers: 3 piece (chopped)
  • salt and ground black pepper: (to taste)

Metric Conversion

Stages of cooking

Butternut Squash Sweet Potato Soup Photo 21
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  1. 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.
    Butternut Squash Sweet Potato Soup Photo 2
  2. 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.
    Butternut Squash Sweet Potato Soup Photo 3
  3. 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.
    Butternut Squash Sweet Potato Soup Photo 4
  4. Return pureed soup to pot and season with salt and black pepper.
    Butternut Squash Sweet Potato Soup Photo 5

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