Butternut Squash Sweet Potato Soup Recipe - Allrecipes.com
Butternut Squash Sweet Potato Soup Recipe
  • READY IN 1 hr

Butternut Squash Sweet Potato Soup

Recipe by  

"Lost of taste and beta carotene!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Return pureed soup to pot and season with salt and black pepper.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr
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Jan 03, 2014

This has become a favorite in our home!

 

2 Ratings

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Nutrition

  • Calories
  • 167 kcal
  • 8%
  • Carbohydrates
  • 28.2 g
  • 9%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 465 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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