Butternut Squash and Ginger Soup

Butternut Squash and Ginger Soup

3.3 25 avaliações

Preparação 15min

Total 35min

4 portions

Ingredientes

vegetable oil
15 g
fresh root ginger peeled, cut in round slices (2 mm)
15 g
butternut squash cut in pieces (2 cm) (see tip)
395 g
floury potato (e.g. Maris Piper), peeled, cut in pieces (2 cm)
100 g
raw cashew nuts
60 g
fine sea salt
½ tsp
ground white pepper
2 pinches
water adjust to desired consistency (see tip)
700 - 750 g

Dificuldade

fácil

Nutrição por 1 portion

Proteína 5 g

Energia 697 kJ / 166 kcal

Gordura 10 g

Fibra 2.9 g

Hidratos de carbono 12 g

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Também apresentado em

Then. Now. Always. 50 Receitas
Reino Unido e Irlanda

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