To eat immediately, turn the heat to medium low on the saucepan and bring the soup to piping hot before serving. Ingredients 1 butternut squash, peeled and cut into chunks 2 medium sweet potatoes ...

Give it a good stir and let it cook on low for 6-8 hours. Adjust the seasonings before serving as needed. Storage Let the ...

then the sweet potato and squash. Stir well, bring to the boil and, once bubbling, turn down the heat, put the lid on and simmer for 40–50 minutes (though start checking at 30) until the sweet ...

This umami soup is a delicious way to use up leftover roasted squash or sweet potato, and will keep you full for ages thanks to the egg and udon noodles! Each serving provides 607 kcal ...

They’re also pureed for soups like this vegan sweet potato soup or baby food ... To substitute, use a 1:1 ratio. A winter squash with creamy orange flesh and a sweet, nutty flavor.