Lots of taste and beta carotene!

BVDB

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

167 calories; protein 2.9g 6% DV; carbohydrates 28.2g 9% DV; fat 6.3g 10% DV; cholesterol 15.6mg 5% DV; sodium 416.3mg 17% DV. Full Nutrition

Reviews (74)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/21/2014
I oven roasted the squash, sweet potatoes, carrots, onions and garlic prior to adding it to the broth. Read More
(36)

Most helpful critical review

Rating: 3 stars
11/04/2016
i will make it again but add apples its not sweet enough very plain.made it with veggie broth instead of chicken broth due to the vegetarian in our family. Read More
(1)
95 Ratings
  • 5 star values: 73
  • 4 star values: 20
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/21/2014
I oven roasted the squash, sweet potatoes, carrots, onions and garlic prior to adding it to the broth. Read More
(36)
Rating: 5 stars
10/07/2014
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! Read More
(18)
Rating: 5 stars
01/03/2014
This has become a favorite in our home! Read More
(14)
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Rating: 5 stars
11/12/2017
This was great!! I didn’t have celery, and scaled the quantities up to feed my large (hungry) family. Roasted all veggies in oven first — diced about 3 sweet potatoes, 2 peppers (red and yellow), one onion, 5 carrots, and butternut squash. Placed all on baking sheets lined with foil, brushed with olive oil, roasted in 400 degree oven for about 30 minutes. Browned garlic in melted butter, added the roasted veggies, 1.5 boxes of vegetable stock. Simmered for about 30 mins, seasoned with a few shakes of cayenne pepper. When everything nice and tender, used a submersible wand blender to purée. WOW was this yummy!! My family dubbed it a keeper, and I agree! Was great with the cayenne kick. Read More
(9)
Rating: 5 stars
12/02/2014
I just made this recipe and wanted to say it was very good. I like a bit of spice so I added red chili flakes and a bit of fresh ginger and curry powder. Also I substituted the butter with olive oil. The soup was delightful. It was the first squash soup I have ever made and I will make it again. Read More
(5)
Rating: 5 stars
11/20/2014
I have used allrecipes for years and this is my first review. This is a unique flavorful and wonderful soup! I didn't even have to use salt and pepper because the combination of vegetables were great on their own. I made this soup with butternut because that is what I had on hand but I am sure it would be just as tasty with acorn squash as that is one of my two fave squashes. I used two good sized bell peppers; one yellow and one red. It is not your typical squash soup. It is more savory than sweet. It is so good I will be bringing it to our Thanksgiving family get together. Read More
(5)
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Rating: 5 stars
11/21/2014
Amazing I skipped the blender and left it chunky. So delicious and satisfying. Taste the natural sweetness of the veggies. I even ate it at room temp. Delicious. Read More
(4)
Rating: 5 stars
10/25/2015
I had never cooked with butternut squash before and this recipe made it super easy! I used a yam instead of a sweet potatoe and I added a package of firm tofu before I blended the soup for a little added protein I also added a little nutmeg. This soup will become a regular fall meal for us for sure Read More
(3)
Rating: 5 stars
12/02/2014
This was amazing. I admit that I had doubts but this was super creamy (without the cream) and super sweet. I roasted the squash and sweet potatoes and steamed the carrots (I should have roasted them too). Going back for seconds... Read More
(3)
Rating: 3 stars
11/04/2016
i will make it again but add apples its not sweet enough very plain.made it with veggie broth instead of chicken broth due to the vegetarian in our family. Read More
(1)