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Ingredients
- 150 g carrots cut in pieces (2 cm)
- 250 g leeks cut in pieces (2 cm)
- 1 Tbsp curry powder
- 50 g olive oil
- 600 g butternut squash peeled and deseeded, cut in chunks (3-4 cm)
-
500 - 600
g water
or 500 - 600 g vegetable stock - 1 tsp salt
- 1 pinch ground black pepper
- 100 g single cream
-
croutons for garnishing
or fresh chives finely chopped, for garnishing
- Nutrition
- per 1 portion
- Calories
- 275.8 kcal / 1152.7 kJ
- Protein
- 5 g
- Fat
- 18.9 g
- Carbohydrates
- 21.4 g
- Fibre
- 6.2 g
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