Sweet Potato and Butternut Squash Soup with Microwave Poached Egg

Name: Sweet Potato and Butternut Squash Soup with Microwave Poached Egg
Yield: 4 servings
Cuisine: Western
Ingredients: 1 large sweet potato; 1 butternut squash; 1 tablespoon of olive oil; Rice cream (or an unsweetened rice-based cream); 4 eggs; 1 gluten-free vegetable bouillon cube

by CookWhatHK0 saved

Sweet Potato and Butternut Squash Soup blends sauteed roots into a smooth bowl, crowned with a quick microwave-poached egg.

Sweet Potato and Butternut Squash Soup with Microwave Poached Egg

番薯南瓜湯配微波爐荷包蛋

Ingredients

材料

1 large sweet potato

大番薯 1 個

1 butternut squash

牛油南瓜 1 個

1 tablespoon of olive oil

橄欖油 1 湯匙

Rice cream (or an unsweetened rice-based cream)

米忌廉（或無糖米類忌廉）

4 eggs

雞蛋 4 隻

1 gluten-free vegetable bouillon cube

無麩質蔬菜湯塊 1 粒

Instructions

做法

Start by peeling the sweet potato and butternut squash, then cut them into pieces.

番薯同牛油南瓜去皮，切成塊。

Sauté these pieces with the olive oil in your Cookeo, using the 'brown' mode.

喺 Cookeo 電壓力鍋「褐化」模式下，用橄欖油炒香材料。

Switch the Cookeo to cooking mode. Cover the vegetables with water and add the bouillon cube. Let it cook for about 20 minutes.

轉煮食模式，加水蓋過材料，放入湯塊。煮約 20 分鐘。

Once the cooking is complete, blend the soup until smooth.

煮好後將湯打成蓉。

For the poached eggs, take a small ramekin for each egg. Add 4 tablespoons of water and a pinch of coarse salt to each ramekin, then carefully crack an egg into it.

喺小烤盅（每個蛋一個）加入 4 湯匙水同少許粗鹽，再打入一隻雞蛋。

Microwave each egg individually for about 50 seconds.

每隻雞蛋放入微波爐加熱約 50 秒。

Pour the soup into a bowl and gently place a poached egg in the center. Serve immediately and enjoy.

將湯倒入碗中，將荷包蛋放喺中央。享用。