Butternut Squash Sweet Potato Soup
Butternut Squash Sweet Potato Soup might be a good recipe to expand your soup recipe box. One serving contains 134 calories, 2g of protein, and 6g of fat. For 63 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 8. This recipe from Allrecipes requires celery, butter, butternut squash, and sweet onion. 26 people have made this recipe and would make it again. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 1 hour. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. Overall, this recipe earns a solid spoonacular score of 61%. Similar recipes are Butternut Squash And Sweet Potato Soup, Butternut Squash And Sweet Potato Soup, and Butternut Squash Sweet Potato Apple Soup.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
3 small sweet bell peppers, chopped
1/4 cup butter
1 butternut squash - peeled, seeded, and cut into chunks
1 carrot, peeled and chopped
1 stalk celery, chopped
2 cloves garlic, minced, or more to taste
salt and ground black pepper to taste
1 sweet onion, chopped
1 sweet potato, peeled and cut into chunks
Equipment:
pot
blender
Cooking instruction summary:
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. Kitchen-Friendly View
Step by step:
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.
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.
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.
4. Return pureed soup to pot and season with salt and black pepper.
Nutrition Information:
covered percent of daily need
