Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how 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. This time, I am going to make it a little bit unique. This will be really delicious.
In a large bowl, mash sweet potatoes. Add eggs, orange juice, butter, sugar, vanilla, nutmeg and salt; mix well. Mash the sweet potatoes with a potato masher until your desired consistency. If using a food processor, pulse until your desired consistency.
Creamy Sweet potato & butternut squash soup. Makes 4 servings (425 ml) 126 cals bowl is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Creamy Sweet potato & butternut squash soup. Makes 4 servings (425 ml) 126 cals bowl is something that I’ve loved my entire life. They are nice and they look wonderful.
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 cook that.
The ingredients needed to make Creamy Sweet potato & butternut squash soup. Makes 4 servings (425 ml) 126 cals bowl:
- Make ready 700 grams mixed sweet potato & butternut squash. i used tesco pre cut
- Make ready 100 grams red onion chopped
- Prepare 100 grams carrot peeled & diced
- Get 100 grams celery washed & chopped
- Make ready 1 veg cube i used knorr
- Make ready 1 bit chilli powder
- Take 15 ml lemon juice
- Make ready 800 ml hot water
- Prepare 100 ml hot or cold water. depends if serving straight away, thickness or poppin in fridge
- Take 100 ml half fat coconut milk i used blue dragon
Add oats, sweet potatoes, flax seeds, cinnamon, ginger, and cloves. Melt butter in a large pot over medium-high heat. Season vegetables with salt and pepper. Lightly slash or prick the sweet potatoes several times with a sharp knife to allow for even ventilation.
Steps to make Creamy Sweet potato & butternut squash soup. Makes 4 servings (425 ml) 126 cals bowl:
- 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.
- 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.
- Add coconut milk then blend in.
- Divide into bowls & serve. If saving pop into bowls, cool lid and keep in the fridge for up to 4 days..
- 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
Season vegetables with salt and pepper. Lightly slash or prick the sweet potatoes several times with a sharp knife to allow for even ventilation. Place the potatoes on a baking sheet (line with parchment paper for easy cleanup). Add water to cover, bring to a boil, then. Find comfort on cold days in a bowl of sweet potato soup.
So that is 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 will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
