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Butternut Squash Sweet Potato Soup

Butternut Squash Sweet Potato Soup

Cost $10, save $8

Source: Recommended by CookPal

  • 45 Min
  • 8 Servings
  • $10

INGREDIENTS

  • 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

STEPS

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

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.

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.

NUTRIENTS

Per 1 serving

🔥

167

Calories

  • 3
    Protein
  • 28
    Carbs
  • 6
    Fats

💡 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.