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Before you jump to Creamy Sweet potato & butternut squash soup. Makes 4 servings (425 ml) 126 cals bowl recipe, you may want to read this short interesting healthy tips about Choosing Healthy and balanced Fast Food.
Almost every single article about reducing your weight and getting healthy tells readers to avoid drive through windows like the plague and that they need to perform all of their own cooking. This is certainly good advice. But occasionally the last thing you would like to do is put together a whole supper for yourself and your family. Sometimes just about all you want is to go to the drive through and get home quickly. Why shouldn’t you be able to do this every so often and not have a bunch of guilt about slipping up on your diet? This is because most popular fast food restaurants out there are trying to “healthy up” their choices. Here is how you can eat healthfully when you hit the drive through.
Aim for the side dishes. It has not been that long ago that all you could get at a fast food restaurant was French Fries. Now just about all of the well-known fast food places have broadened their menus. There are plenty of salads out there now. Chili can be another choice. Baked potatoes can also be bought. You can get fruit. There are a lot of alternatives that don’t involve eating something deep fried. When you get your meal through a drive through window, opt for side dishes instead of just grabbing something premade. You’ll maintain your calorie and fatty food count low and stay away from commitment.
Logic says that one the simplest way to stay balanced is to avoid the drive through and never eat fast food. Most of the time this is a good concept but if you make great choices, there is no reason you can’t visit your drive through from time to time. At times what you require most is just to have somebody else do the cooking. There isn’t any reason to feel terrible about going to the drive through when you make healthy decisions!
We hope you got benefit from reading it, now let’s go back to creamy sweet potato & butternut squash soup. makes 4 servings (425 ml) 126 cals bowl recipe. To make creamy sweet potato & butternut squash soup. makes 4 servings (425 ml) 126 cals bowl you only need 10 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to make Creamy Sweet potato & butternut squash soup. Makes 4 servings (425 ml) 126 cals bowl:
- Provide 700 grams mixed sweet potato & butternut squash. i used tesco pre cut
- Get 100 grams red onion chopped
- Provide 100 grams carrot peeled & diced
- Get 100 grams celery washed & chopped
- Use 1 veg cube i used knorr
- You need 1 bit chilli powder
- You need 15 ml lemon juice
- Get 800 ml hot water
- You need 100 ml hot or cold water. depends if serving straight away, thickness or poppin in fridge
- Provide 100 ml half fat coconut milk i used blue dragon
Steps 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
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