Butternut Squash Sweet Potato Soup

Name: Butternut Squash Sweet Potato Soup
Total time: 45 min
Yield: 8 份量
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

成本 $10, 保存 $8

來源: Recommended by CookPal

45 分鐘
8 份量
$10

Butternut Squash Sweet Potato Soup

成本 $10, 保存 $8

來源: Recommended by CookPal

45 分鐘
8 份量
$10

食材

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

步驟

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.

營養成分

每份

🔥

167

卡路里

3
蛋白質
28
碳水化合物
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.