Butternut Squash and Ginger Soup

Butternut Squash and Ginger Soup

3.2 19 valutazioni

Prep. 15min

Totale 35min

4 portions

Ingredienti

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

Valori nutritivi per 1 portion

Calorie 166 kcal / 697 kJ

Proteine 5 g

Grassi 10 g

Carboidrati 12 g

Fibre 2.9 g

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Presente anche in

Then. Now. Always. 50 ricette
Regno Unito e Irlanda

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