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 Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, creamy sweet potato & butternut squash soup. makes 4 servings (425 ml) 126 cals bowl. It is one of my favorites food recipes. This time, I will make it a little bit unique. 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 current trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Creamy Sweet potato & butternut squash soup. Makes 4 servings (425 ml) 126 cals bowl is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have 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. Take 700 grams mixed sweet potato & butternut squash. i used tesco pre cut
  2. Make ready 100 grams red onion chopped
  3. Take 100 grams carrot peeled & diced
  4. Make ready 100 grams celery washed & chopped
  5. Prepare 1 veg cube i used knorr
  6. Take 1 bit chilli powder
  7. Get 15 ml lemon juice
  8. Get 800 ml hot water
  9. Take 100 ml hot or cold water. depends if serving straight away, thickness or poppin in fridge
  10. Make ready 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 is going to wrap it up for this special food creamy sweet potato & butternut squash soup. makes 4 servings (425 ml) 126 cals bowl recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!