Butternut Squash Sweet Potato Soup Recipe

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.