Try this Sweet potato & butternut squash soup recipe, or contribute your own.
Suggest a better descriptionHeat oven 200c fan
Put sweet p and butternut on a baking tray add honey and drizzle of olive oil. Roast for 40-45 mins until soft and starting to caramelized. Stir occasionally.
Fry onions in 1tbs olive oil until soft then add garlic, stock, cinnamon and nutmeg. Bring to.boil and simmer for 5 mins.
Remove veg from.oven and add to stick. Blend until smooth.
Stir in most of cream and bring back to gentle simmer.
Season with salt and pepper to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (425g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 211 | ||
Calories from Fat: 45 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 17.1mg | 5 % | |
Sodium 541.2mg | 19 % | |
Potassium 958mg | 25 % | |
Total Carbohydrate 42.2g | 12 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 35.7g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 211
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