Steps to Make Quick Creamy Sweet potato & butternut squash soup. Makes 4 servings (425 ml) 126 cals bowl

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, creamy sweet potato & butternut squash soup. makes 4 servings (425 ml) 126 cals bowl. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

A Richly Spiced Sweet Potato Filling Topped W/ Marshmallow Meringue. In a large bowl, mash sweet potatoes. Add eggs, orange juice, butter, sugar, vanilla, nutmeg and salt; mix well. Place potatoes into a large pot and cover with cold water; bring to a boil.

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 easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Creamy Sweet potato & butternut squash soup. Makes 4 servings (425 ml) 126 cals bowl is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. 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 that.

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. Take 100 grams celery washed & chopped
5. Take 1 veg cube i used knorr
6. Prepare 1 bit chilli powder
7. Make ready 15 ml lemon juice
8. Take 800 ml hot water
9. Get 100 ml hot or cold water. depends if serving straight away, thickness or poppin in fridge
10. Prepare 100 ml half fat coconut milk i used blue dragon

For extra creamy sweet potatoes, stir in sour cream or a splash of heavy cream, milk, or half-and-half. Serve with extra butter and chopped fresh herbs (optional) on top. Garnish with fresh chopped chives, and serve. Whip sweet potatoes in a mixing bowl with an electric hand mixer until soft.

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

Garnish with fresh chopped chives, and serve. Whip sweet potatoes in a mixing bowl with an electric hand mixer until soft. Add sweetened condensed milk, eggs, butter, and vanilla extract; continue blending until incorporated. Blend flour, white sugar, brown sugar, cornstarch, cinnamon, nutmeg, baking powder, and salt into the sweet potato mixture. When cool enough to handle, remove and discard skin.

So that’s 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 reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!