Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way 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 bit unique. This will be really delicious.

Creamy Sweet potato & butternut squash soup. Makes 4 servings (425 ml) 126 cals bowl is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Creamy Sweet potato & butternut squash soup. Makes 4 servings (425 ml) 126 cals bowl is something that I’ve loved my whole life.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! In a large bowl, mash sweet potatoes. Add eggs, orange juice, butter, sugar, vanilla, nutmeg and salt; mix well.

To get started with this particular recipe, we have to 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 cook 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. Take 100 grams carrot peeled & diced
4. Make ready 100 grams celery washed & chopped
5. Take 1 veg cube i used knorr
6. Prepare 1 bit chilli powder
7. Prepare 15 ml lemon juice
8. Get 800 ml hot water
9. Get 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

Keep them tightly covered in the refrigerator. They can also be frozen up to a month or more (adding a tablespoon of. Press GO to unleash the MOB step by step feature. Place the garlic, ginger, chilli and lime with a little water in a processor and blend to form a paste.

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

Press GO to unleash the MOB step by step feature. Place the garlic, ginger, chilli and lime with a little water in a processor and blend to form a paste. Heat the oil in a wok or frying pan and add the onion, spice paste and chickpeas. Add the sweet potatoes and deglaze with the white wine. Reduce until half the liquid is absorbed.

So that is 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 your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!