Good afternoon here me will give you a recipe creamy sweet potato & butternut squash soup. makes 4 servings (425 ml) 126 cals bowl which is delicious The way preparing it is very very easy. You just need to be careful to get results from creamy sweet potato & butternut squash soup. makes 4 servings (425 ml) 126 cals bowl which has aroma and taste that can evoke our tastes.

So that the result of creamy sweet potato & butternut squash soup. makes 4 servings (425 ml) 126 cals bowl, what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare creamy sweet potato & butternut squash soup. makes 4 servings (425 ml) 126 cals bowl delicious as long as you know the tricks and how to make this dish you can be serving very special.

Ingredients and seasonings required in make

1. Prepare 700 grams mixed sweet potato & butternut squash. i used tesco pre cut
2. Prepare 100 grams red onion chopped
3. Prepare 100 grams carrot peeled & diced
4. Prepare 100 grams celery washed & chopped
5. Prepare 1 veg cube i used knorr
6. Prepare 1 bit chilli powder
7. Prepare 15 ml lemon juice
8. Prepare 800 ml hot water
9. Use 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

Submit a Recipe Correction MY PRIVATE NOTES Add a Note Advertisement Place the sweet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce to a simmer. In a small saucepan place the cream, garlic, basil and few stalks of the fresh thyme. Arrange the cut sweet potatoes in a baking pan.

How to make:process 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
6. Done and ready to serve!

Pour the cooked cream and herbs over the sweet potatoes in the pan. Place the rest of the thyme on top of the sweet potatoes and cream. In a large bowl combine potatoes and oil. Drizzle with vinegar; stir to coat. Line a baking sheet with baking parchment.

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