The crisp autumn air is in the air and it’s time to start thinking about all of the delicious, comforting foods that come with this season. This soup recipe is perfect for a chilly evening when you want something warm and filling. The butternut squash adds sweetness to the dish while still having some heartiness thanks to potatoes. It’s also vegan, gluten-free, dairy-free, and has no added sugar!
This soup will be the perfect addition to your Thanksgiving table or any fall day where you’re craving comfort food!
prep: 15 mins cook: 45 mins total: 60 mins Servings: 8 Yield: 8 servings
salt and ground black pepper to taste
1 carrot, peeled and chopped
1 butternut squash – peeled, seeded, and cut into chunks
¼ cup butter
4 cups chicken stock, or as needed
1 stalk celery, chopped
1 sweet onion, chopped
1 sweet potato, peeled and cut into chunks
3 small sweet bell peppers, chopped
2 cloves garlic, minced, or more to taste
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.
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.
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.
Return pureed soup to pot and season with salt and black pepper.
Per Serving: 167 calories; protein 2.9g; carbohydrates 28.2g; fat 6.3g; cholesterol 15.6mg; sodium 416.3mg.