Ingredients

• 0.25 cups unsalted butter
• 1 butternut squash , peeled, seeded, and cut into chunks
• 1 sweet potato , peeled and cut into chunks
• 1 sweet onion , chopped
• 1 carrot , peeled and chopped
• 1 stalk celery , 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

Instructions

1. 1 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.
2. 2 Stir in chicken stock and bell peppers; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato tender, about 40 minutes.
3. 3 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.

Nutrition per serving