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

Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, How to Prepare Quick Creamy Sweet potato & butternut squash soup. Makes 4 servings (425 ml) 126 cals bowl. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Creamy Sweet potato & butternut squash soup. Makes 4 servings (425 ml) 126 cals bowl is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Creamy Sweet potato & butternut squash soup. Makes 4 servings (425 ml) 126 cals bowl estimated approx 1 hour 15 mins.

To get started with this particular recipe, we have to 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.

Just been away & tried butternut squash but it wasn't a soup it was puree, bit bland but ok. Always up for making new soups so tried this, own recipe & its lovely. A tad on sweet side though so can change sweet potatoes for normal & it should still be nice.

Ingredients and spices that need to be Get to make Creamy Sweet potato & butternut squash soup. Makes 4 servings (425 ml) 126 cals bowl:

1. 700 grams mixed sweet potato & butternut squash. i used tesco pre cut
2. 100 grams red onion chopped
3. 100 grams carrot peeled & diced
4. 100 grams celery washed & chopped
5. 1 veg cube i used knorr
6. 1 bit chilli powder
7. 15 ml lemon juice
8. 800 ml hot water
9. 100 ml hot or cold water. depends if serving straight away, thickness or poppin in fridge
10. 100 ml half fat coconut milk i used blue dragon

Steps to make 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

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