Butternut Squash Sweet Potato Soup

Name: Butternut Squash Sweet Potato Soup
Total time: 45 min
Yield: 8 人数
Ingredients: 🧈 ¼ cup unsalted butter; 🥬 1 stalk celery, chopped; 🧄 2 cloves garlic, minced; 4 cups chicken stock, or as needed; 3 small sweet bell peppers, chopped

コスト $10, 節約する $8

出典: Recommended by CookPal

45 分
8 人数
$10

Butternut Squash Sweet Potato Soup

コスト $10, 節約する $8

出典: Recommended by CookPal

45 分
8 人数
$10

材料

Main Ingredients
- 🧈 ¼ cup unsalted butter
- 🥬 1 stalk celery, chopped
- 🧄 2 cloves garlic, minced
- 4 cups chicken stock, or as needed
- 3 small sweet bell peppers, chopped

手順

Melt butter in a large pot over medium-high heat. Add butternut squash, sweet potato, onion, carrot, celery, and garlic; cook and stir until lightly browned, about 5 minutes.

Stir in chicken stock and bell peppers; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato are tender, about 40 minutes.

Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Season with salt and black pepper.

栄養素

1人前あたり

🔥

167

カロリー

3
タンパク質
28
炭水化物
6
脂肪

💡 For extra creaminess, add a splash of heavy cream or coconut milk after blending.Garnish with fresh herbs like parsley or cilantro for added flavor.Use a hand blender for less cleanup and quick blending right in the pot.