Recipe of Creamy Sweet potato & butternut squash soup. Makes 4 servings (425 ml) 126 cals bowl in 11 Minutes at Home

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make 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 tasty. This is gonna smell and look delicious.

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Have you tried mashed sweet potatoes, yet? It's easy to fall in love with this ultra creamy sweet potato mash made with butter and a hint of cinnamon. These are on the savory side.

To begin with this recipe, we must first 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 can achieve it.

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

1. Prepare 700 grams mixed sweet potato & butternut squash. i used tesco pre cut
2. Get 100 grams red onion chopped
3. Make ready 100 grams carrot peeled & diced
4. Take 100 grams celery washed & chopped
5. Make ready 1 veg cube i used knorr
6. Prepare 1 bit chilli powder
7. Get 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. Take 100 ml half fat coconut milk i used blue dragon

Low-fat Creamy Sweet Potato Soup gets its creamy texture from pureed sweet potatoes and goes perfectly paired with a light sandwich or salad. Today I've got the absolute best recipe for sweet potato oatmeal for you! This oatmeal recipe is easy to make, healthy and great for vegan meal prep! It's vegan, gluten-free and super flavorful!

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

Our creamy sweet potato risotto is a savory combination of arborio rice, sweet potatoes, and pecans. Avoid long-grain rice; it doesn't have enough starch to make a creamy risotto. Place the sweet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce to a simmer. Sweet Potatoes - have an orange or reddish peel and sweet orange flesh.

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