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

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special 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 little bit tasty. This is gonna smell and look delicious.

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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.

To get started with this recipe, we have to 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. Make ready 700 grams mixed sweet potato & butternut squash. i used tesco pre cut
2. Make ready 100 grams red onion chopped
3. Get 100 grams carrot peeled & diced
4. Prepare 100 grams celery washed & chopped
5. Take 1 veg cube i used knorr
6. Get 1 bit chilli powder
7. Take 15 ml lemon juice
8. Get 800 ml hot water
9. Make ready 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

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.

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

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 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 reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!