Creamy Sweet potato & butternut squash soup. Makes 4 servings (425 ml) 126 cals bowl
Creamy Sweet potato & butternut squash soup. Makes 4 servings (425 ml) 126 cals bowl

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, creamy sweet potato & butternut squash soup. makes 4 servings (425 ml) 126 cals bowl. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Creamy Sweet potato & butternut squash soup. Makes 4 servings (425 ml) 126 cals bowl is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Creamy Sweet potato & butternut squash soup. Makes 4 servings (425 ml) 126 cals bowl is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook creamy sweet potato & butternut squash soup. makes 4 servings (425 ml) 126 cals bowl using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Creamy Sweet potato & butternut squash soup. Makes 4 servings (425 ml) 126 cals bowl:
  1. Make ready 700 grams mixed sweet potato & butternut squash. i used tesco pre cut
  2. Prepare 100 grams red onion chopped
  3. Make ready 100 grams carrot peeled & diced
  4. Get 100 grams celery washed & chopped
  5. Make ready 1 veg cube i used knorr
  6. Prepare 1 bit chilli powder
  7. Take 15 ml lemon juice
  8. Get 800 ml hot water
  9. Make ready 100 ml hot or cold water. depends if serving straight away, thickness or poppin in fridge
  10. Prepare 100 ml half fat coconut milk i used blue dragon
Instructions to make Creamy Sweet potato & butternut squash soup. Makes 4 servings (425 ml) 126 cals bowl:
  1. Add following to slow cooker in order, add hot water then stock crumbled stock cube & spices, stir pop lid on & cook for about 45 mins until veg cooked.
  2. When veg is cooked, blend with hand blender until smooth. If too thick add that extra 100 ml water, use hot is serving straight away.
  3. Add coconut milk then blend in.
  4. Divide into bowls & serve. If saving pop into bowls, cool lid and keep in the fridge for up to 4 days..
  5. Nutrition for whole batch. Total fat 12…sat 8… Poly 1…. Sodium 142… Potassium 262… Carbs 83… Fibre 20… Sugar 64… Protein 10… Vitamin A 269… Vitamin C 21… Calcium 4

So that’s going to wrap this up with this exceptional food creamy sweet potato & butternut squash soup. makes 4 servings (425 ml) 126 cals bowl recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!