![](https://cdn.statically.io/img/www.allrecipes.com/thmb/UMqXPCRUVFzBodvvJrjQLmHQyXw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4566026-29ebf2a13cda44cd9bcf5315a9b96519.jpg)
Ingredients
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¼ cup unsalted butter
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1 butternut squash, peeled, seeded, and cut into chunks
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1 sweet potato, peeled and cut into chunks
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1 sweet onion, chopped
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1 carrot, peeled and chopped
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1 stalk celery, chopped
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2 cloves garlic, minced, or more to taste
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4 cups chicken stock, or as needed
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3 small sweet bell peppers, chopped
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salt and ground black pepper to taste
Directions
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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.
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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.
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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 Facts (per serving)
167 | Calories |
6g | Fat |
28g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 167 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 4g | 19% |
Cholesterol 16mg | 5% |
Sodium 416mg | 18% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 5g | 18% |
Total Sugars 7g | |
Protein 3g | 6% |
Vitamin C 58mg | 64% |
Calcium 100mg | 8% |
Iron 2mg | 8% |
Potassium 761mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.