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

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We hope you got benefit from reading it, now let’s go back to creamy sweet potato & butternut squash soup. makes 4 servings (425 ml) 126 cals bowl recipe. 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 cook it.

The ingredients needed to cook Creamy Sweet potato & butternut squash soup. Makes 4 servings (425 ml) 126 cals bowl:

  1. Get 700 grams of mixed sweet potato & butternut squash. i used tesco pre cut.
  2. Take 100 grams of red onion chopped.
  3. Prepare 100 grams of carrot peeled & diced.
  4. Use 100 grams of celery washed & chopped.
  5. Provide 1 of veg cube i used knorr.
  6. Take 1 of bit chilli powder.
  7. Take 15 ml of lemon juice.
  8. You need 800 ml of hot water.
  9. Get 100 ml of hot or cold water. depends if serving straight away, thickness or poppin in fridge.
  10. Get 100 ml of half fat coconut milk i used blue dragon.

Steps 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.

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