Butternut Squash Sweet Potato Soup

• 1/4 cup butter
• 1 butternut squash - peeled, seeded, and cut into chunks
• 1 sweet potato, peeled and cut into chunks
• 1 carrot, peeled and chopped
• 1 stalk celery, chopped
• 1 sweet onion, chopped
• 2 cloves garlic, minced, or more to taste
• 4 cups chicken stock, or as needed
• 3 small sweet bell peppers, chopped
• salt and ground black pepper to taste

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.

butter, sweet potato, carrot, celery, sweet onion, garlic, chicken stock, sweet bell peppers, salt

Taken from www.allrecipes.com/recipe/234839/butternut-squash-sweet-potato-soup/ (may not work)