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

Sweet Potato & 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)
  • 150ml vegetable stock
  • Sea salt and black pepper
  • 2 tbsp olive oil
  • Plain yogurt or cream
  • 1 scoop of Nutilis Clear
  • 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 Clear into the soup to thicken.
    5. Then reheat in the microwave or pan to serve.
    6. Swirl a spoonful of natural yogurt or cream on top.

    Nutritional Intake per Serving

    Energy: 188kcal
    Carbohydrate: 21.7g
    Protein: 1.8g
    Fat: 10.4g


     


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