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

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

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.
3. If too thick add that extra 100 ml water, use hot is serving straight away.
4. Add coconut milk then blend in.
5. Divide into bowls & serve.
6. If saving pop into bowls, cool lid and keep in the fridge for up to 4 days..
7. Nutrition for whole batch.
8. Total fat 12...sat 8... Poly 1....
9. Sodium 142... Potassium 262... Carbs 83... Fibre 20... Sugar 64...
10. Protein 10... Vitamin A 269... Vitamin C 21... Calcium 4

mixed sweet potato, red onion, carrot, celery washed, chilli powder, lemon juice, water, water, coconut milk

Taken from cookpad.com/us/recipes/341012-creamy-sweet-potato-butternut-squash-soup-makes-4-servings-425-ml-126-cals-bowl (may not work)