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Autumn Squash and Sweet Potato Soup

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
60 min
SERVINGS
8 servings
Soup
Autumn Squash and Sweet Potato Soup
Ingredients
  • 1/4 cup butter
  • 1 butternut squash - peeled, seeded, and cut into chunks
  • 1 sweet potato, peeled and cut into chunks
  • 1 sweet onion, chopped
  • 1 carrot, peeled and chopped
  • 1 stalk celery, 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
Instructions
1
Heat a large saucepan over high heat, adding butter as it melts. Introduce the butternut squash, sweet potato, onion, carrot, celery, and garlic into the pot; stir constantly until they develop a light golden color, approximately 5 minutes.
2
Combine chicken stock with the vegetables and bell peppers; bring to a rolling boil. Decrease heat to low, cover the pot, and let it simmer until the squash and potato are tender, roughly 40 minutes.
3
Divide the soup into batches, filling a blender to about halfway. Cover and secure the lid with a potholder; pulse briefly before leaving it on to blend. Transfer the blended soup into another pot. Repeat with the remaining batches. Season with salt and black pepper to taste