Butternut Squash Sweet Potato Soup

Butternut Squash Sweet Potato Soup

1 Review 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
BVDB
Recipe by  BVDB

“Lost of taste and beta carotene!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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.

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Review (1)

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LoriRP
5

LoriRP

This has become a favorite in our home!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 167 cal
  • 8%
  • Fat
  • 6.3 g
  • 10%
  • Carbs
  • 28.2 g
  • 9%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 16 mg
  • 5%
  • Sodium
  • 465 mg
  • 19%

Based on a 2,000 calorie diet

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Butternut Squash and Apple Soup