Directions:
- Peel and chop butternut squash and sweet potato into small pieces
- Finely chopp chives
- Add to pot and cover with water or stock (remember to add stock cube if using water)
- Add peper
- Bring to the boil and simmer for 15-20 mins or until tender
- Drain butternut squash and sweet potato and transfer to a blender
- Blitz the ingrediants until liquidised and transfer back to pot
- Whilst on a low heat add skimmed milk to the texture of your preference (i personally like a thick soup ), add brie and continuasly stir until cheese has melted
- Transfer to soup bowls and pour a dash of double cream in a swirl pattern with parsley to decorate
- Serve hot with warm bread rolls
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 32.55 Kcal (136 kJ) | ||
| Calories from fat | 10.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.17g | 2% | |
|---|---|---|---|
| Cholesterol | 4.17mg | 1% | |
| Sodium | 38.13mg | 2% | |
| Potassium | 79.35mg | 2% | |
| Total Carbs | 4.33g | 1% | |
| Sugars | 0.87g | 3% | |
| Dietary Fiber | 0.65g | 3% | |
| Protein | 1.31g | 3% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.3mg | 1% | |
| Calcium | 14.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 126 Kcal (528 kJ) | ||
| Calories from fat | 40.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.52g | 2% | |
|---|---|---|---|
| Cholesterol | 16.13mg | 1% | |
| Sodium | 147.58mg | 2% | |
| Potassium | 307.16mg | 2% | |
| Total Carbs | 16.77g | 1% | |
| Sugars | 3.35g | 3% | |
| Dietary Fiber | 2.52g | 3% | |
| Protein | 5.06g | 3% | |
| Vitamin C | 1.7mg | 1% | |
| Vitamin A | 0.8mg | 7% | |
| Iron | 1mg | 1% | |
| Calcium | 54.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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