Lots of taste and beta carotene!
Ingredients
- butter: 0.25 cup
- butternut squash - peeled, seeded, and cut into chunks: 1 piece
- sweet potato, peeled and cut into chunks: 1 piece
- carrot: 1 piece (chopped)
- stalk celery: 1 piece (chopped)
- sweet onion: 1 piece (chopped)
- garlic: 2 clove (minced, to taste)
- chicken stock: 4 cups (or as needed)
- sweet bell peppers: 3 piece (chopped)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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Return pureed soup to pot and season with salt and black pepper.
