Butternut Squash and Ginger Soup

Butternut Squash and Ginger Soup

3.3 25 评分

准备工作 15 分钟

总数 35 分钟

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

难易度

初级

营养价值每 1 portion

蛋白质 5 g

热量 697 kJ / 166 kcal

脂肪 10 g

纤维 2.9 g

碳水化合物 12 g

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