Butternut Squash and Ginger Soup

Butternut Squash and Ginger Soup

3.2 19 評分

準備 15 分

總時間 35 分

4 portions

食材

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

營養價值每 1 portion

卡路里 166 kcal / 697 kJ

蛋白質 5 g

脂肪 10 g

碳水化合物 12 g

纖維 2.9 g

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