Butternut Squash 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 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

Directions

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.