Butternut Squash Sweet Potato Soup

Ingredients

• 3 small bell peppers sweet chopped
• 0.3 cup butter 
• 1  butternut squash peeled seeded cut into chunks
• 1  carrots peeled chopped
• 1 stalk celery chopped
• 4 cups chicken stock see or as needed
• 2 cloves garlic minced to taste
• 8 servings salt and ground pepper black to taste
• 1  onion sweet chopped
• 1  sweet potatoes and into peeled cut into chunks

Equipment

• pot
• blender

Directions

1. Melt butter in a large pot over medium-high heat. Cook and stir butternut squash, sweet potato, carrot, celery, onion, and garlic in hot butter until lightly browned, about 5 minutes.
2. Pour chicken stock and sweet bell peppers into butternut squash mixture; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato are tender, about 40 minutes.
3. Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
4. Return pureed soup to pot and season with salt and black pepper.