Recipe by BVDB
"Lots of taste and beta carotene!"
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butternut squash - peeled, seeded, and cut into chunks
sweet potato, peeled and cut into chunks
carrot, peeled and chopped
sweet onion, chopped
garlic, minced, or more to taste
chicken stock, or as needed
sweet bell peppers, chopped
salt and ground black pepper to taste
This has become a favorite in our home!
I oven roasted the squash, sweet potatoes, carrots, onions and garlic prior to adding it to the broth.
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!
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.
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 ...
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.
Fantastic! I used Red Palm oil in place of butter and it was delicious.
This was surprisingly easy to prepare and delicious. Delicious soup. It is smooth and hearty. No need for cream, it's already velvety. I didn't have carrots or celery so I just added more sweet peppers and celery seed, coriander and ginger.
It was an awesome side for brats for a nice cozy dinner at home. You could add smoked sausage to it for a heartier soup meal for the guys like mine who want meat with dinner. Mine likes it on the side, so I used fresh sausages and grilled them.
* Percent Daily Values are based on a 2,000 calorie diet.
Butternut Squash Sweet Potato Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 57
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