Butternut Squash Sweet Potato Soup So Tasty

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Butternut Squash Sweet Potato Soup

"Lots of taste and beta carotene!"

Ingredients :

1/four 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 extra to flavor
4 cups bird stock, or as wanted
three small candy bell peppers, chopped
salt and ground black pepper to flavor

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H

Melt butter in a big pot over medium-high heat. Cook and stir butternut squash, candy potato, carrot, celery, onion, and garlic in warm butter till gently browned, approximately five minutes.
Pour fowl stock and candy bell peppers into butternut squash mixture; deliver to a boil. Reduce heat to low, cowl, and simmer until squash and potato are gentle, about 40 minutes.
Pour squash aggregate right into a blender no extra than half full. Cover and preserve lid down; pulse some instances earlier than leaving on to combination. Puree in batches until easy.
Return pureed soup to pot and season with salt and black pepper.

Notes :

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