Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, creamy sweet potato & butternut squash soup. makes 4 servings (425 ml) 126 cals bowl. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Sweet Potato Pie W/ Marshmallow Meringue. In a large bowl, mash sweet potatoes. Add eggs, orange juice, butter, sugar, vanilla, nutmeg and salt; mix well.
Creamy Sweet potato & butternut squash soup. Makes 4 servings (425 ml) 126 cals bowl is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Creamy Sweet potato & butternut squash soup. Makes 4 servings (425 ml) 126 cals bowl is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started 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 it.
The ingredients needed to make Creamy Sweet potato & butternut squash soup. Makes 4 servings (425 ml) 126 cals bowl:
- Get 700 grams mixed sweet potato & butternut squash. i used tesco pre cut
- Prepare 100 grams red onion chopped
- Make ready 100 grams carrot peeled & diced
- Prepare 100 grams celery washed & chopped
- Make ready 1 veg cube i used knorr
- Get 1 bit chilli powder
- Make ready 15 ml lemon juice
- Prepare 800 ml hot water
- Get 100 ml hot or cold water. depends if serving straight away, thickness or poppin in fridge
- Prepare 100 ml half fat coconut milk i used blue dragon
Place the sweet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce to a simmer. Creamy Sweet Potato Pasta Sauce This creamy sweet potato pasta sauce is a superb alternative if you're looking to take a break from tomato-based sauces. Think of it as half Alfredo sauce, half sweet potato goodness!
Instructions to make Creamy Sweet potato & butternut squash soup. Makes 4 servings (425 ml) 126 cals bowl:
- 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.
- 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.
- Add coconut milk then blend in.
- Divide into bowls & serve. If saving pop into bowls, cool lid and keep in the fridge for up to 4 days..
- 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
The secret to get this mash nice and creamy is not an abundance of butter, but a good amount of sour cream. Add in garlic, parmesan cheese and a hint of milk, and you have the best, most flavourful side dish to hit your dinner table! Add brown sugar, spices, salt, butter, and eggs and whip the mixture with a hand mixer or mash with potato masher. Peel sweet potatoes, and puree with chicken broth in batches, using enough chicken broth so that it purees smoothly. Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low.
So that is going to wrap this up for this special food creamy sweet potato & butternut squash soup. makes 4 servings (425 ml) 126 cals bowl recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
