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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, creamy sweet potato & butternut squash soup. makes 4 servings (425 ml) 126 cals bowl. One of my favorites. For mine, I’m gonna 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 favored of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Creamy Sweet potato & butternut squash soup. Makes 4 servings (425 ml) 126 cals bowl is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. 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. Make ready 700 grams mixed sweet potato & butternut squash. i used tesco pre cut
  2. Make ready 100 grams red onion chopped
  3. Make ready 100 grams carrot peeled & diced
  4. Prepare 100 grams celery washed & chopped
  5. Get 1 veg cube i used knorr
  6. Take 1 bit chilli powder
  7. Prepare 15 ml lemon juice
  8. Make ready 800 ml hot water
  9. Prepare 100 ml hot or cold water. depends if serving straight away, thickness or poppin in fridge
  10. Get 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 it up for this exceptional food creamy sweet potato & butternut squash soup. makes 4 servings (425 ml) 126 cals bowl recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!