Hello everybody, I hope you’re having an incredible day today. Today, we’re going 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 food recipes. This time, I am going to 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. Creamy Thai Sweet Potato Curry - packed with nutrition! our favorite easy, healthy, winter comfort food recipe. vegetarian and vegan.
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 can achieve that.
The ingredients needed to make Creamy Sweet potato & butternut squash soup. Makes 4 servings (425 ml) 126 cals bowl:
- Take 700 grams mixed sweet potato & butternut squash. i used tesco pre cut
- Get 100 grams red onion chopped
- Prepare 100 grams carrot peeled & diced
- Prepare 100 grams celery washed & chopped
- Take 1 veg cube i used knorr
- Prepare 1 bit chilli powder
- Get 15 ml lemon juice
- Get 800 ml hot water
- Make ready 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
Low-fat Creamy Sweet Potato Soup gets its creamy texture from pureed sweet potatoes and goes perfectly paired with a light sandwich or salad. Sweet potatoes are packed with flavor while also being nutrient-dense, a rich source of dietary fiber, antioxidants, vitamins, and minerals. Creamy Sweet Potato Risotto With Pecans. Instant Pot sweet potatoes cook up with irresistibly tender, creamy centers, and pressure cooking them takes half as much time as baking them in the oven.
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
Creamy Sweet Potato Risotto With Pecans. Instant Pot sweet potatoes cook up with irresistibly tender, creamy centers, and pressure cooking them takes half as much time as baking them in the oven. Here's everything you need to know about. This creamy sweet potato soup is a delicious vegetarian recipe everyone will love! I have a new found love for sweet potatoes.
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