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The premier source of information for the management of patients with Dysphagia

Sweet Potato and Butternut Squash Soup

Squash Soup

Ingredients (for 1-2 servings)

  • 75g sweet potato (skinned and cubed)
  • 50g butternut squash (skinned and cubed)
  • 1/2 medium sized potato (peeled and cubed)
  • 200ml vegetable stock
  • Sea salt and black pepper
  • Olive olid
  • Plain yogurt or cream
  • 2 scoops of Nutilis Powder
  • Method

      1. Sweat the butternut squash, sweet potato and potato in olive oil in a deep edged pan for 5 minutes.
      2. Add the vegetable stock and simmer covered until the vegetables are soft.
      3. Liquidise everything until smooth.
      4. Whisk or blend Nutilis Powder into the soup to thicken.
      5. Then rehead in the microwave or pan to serve.
      6. Swirl a spoonful of natural yogurt or cream on top.


     


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