Butternut Squash Sweet Potato Soup

4.7
(98)

Lots of taste and beta carotene!

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17
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Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs
Servings:
8
Yield:
8 servings

Ingredients

  • ¼ cup butter

  • 1 butternut squash - peeled, seeded, and cut into chunks

  • 1 sweet potato, peeled and cut into chunks

  • 1 carrot, peeled and chopped

  • 1 stalk celery, chopped

  • 1 sweet onion, 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

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.

Nutrition Facts (per serving)

167 Calories
6g Fat
28g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 167
% Daily Value *
Total Fat 6g 8%
Saturated Fat 4g 19%
Cholesterol 16mg 5%
Sodium 416mg 18%
Total Carbohydrate 28g 10%
Dietary Fiber 5g 18%
Total Sugars 7g
Protein 3g
Vitamin C 58mg 289%
Calcium 100mg 8%
Iron 2mg 8%
Potassium 761mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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