Butternut Squash Sweet Potato Soup
Lots of taste and beta carotene!
INGRIDIENT
DIRECTION
Step: 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.
Step: 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.
Step: 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.
Step: 4
Return pureed soup to pot and season with salt and black pepper.
NUTRITION FACT
Per Serving: 167 calories; protein 2.9g; carbohydrates 28.2g; fat 6.3g; cholesterol 15.6mg; sodium 416.3mg.
The name of “stew” can process to both a food and a cooking method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, instead it does have a few notable differences. The meat is chopped into few of pieces but of being cooked all of it , and the water based material all of it covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.
Stew has a perception for making a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.
