How to Make Butternut Squash Sweet Potato Soup - A Step-by-Step Guide

Butternut squash and sweet potato soup is a comforting and delicious dish that is perfect for the fall and winter months. This soup is warm, creamy, and full of flavor, making it the ideal meal for those chilly nights when you want something hearty and nutritious. With the rich and earthy flavors of butternut squash and sweet potatoes, this soup is sure to become a favorite in your household.

One of the best things about this soup is that it is incredibly easy to make. With just a few...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr
  • Servings: 8
  • Yield: 8 servings

  • 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.
  • Nutrition

    167 cal.

    • Total Fat: 6g
    • Saturated Fat: 4g
    • Cholesterol: 16mg
    • Sodium: 416mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 5g
    • Total Sugars: 7g
    • Protein: 3g
    • Vitamin C: 58mg
    • Calcium: 100mg
    • Iron: 2mg
    • Potassium: 761mg