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Butternut Squash Sweet Potato Soup

Butternut Squash Sweet Potato Soup

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
BVDB

BVDB

Lots of taste and beta carotene!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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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Reviews

LoriRP
9

LoriRP

1/3/2014

This has become a favorite in our home!

Gwyn
5

Gwyn

9/21/2014

I oven roasted the squash, sweet potatoes, carrots, onions and garlic prior to adding it to the broth.

lee
1

lee

10/7/2014

I've prepared many recipes from Allrecipes, but I've never felt the need to comment until now. This was a really good soup! I made it as written with the exception of the celery (we didn't have any.) I thought I might have to add cream or milk, or additional seasoning, but it was fine as is. This will be an autumn staple for us!

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