Butternut Squash Soup, Fish with Rice and Vegetables, Apple and Pear Crumble
TM5 TM6

Butternut Squash Soup, Fish with Rice and Vegetables, Apple and Pear Crumble

Ingredients

  • 100 g white long-grain rice
  • water, plus extra to soak rice
  • 2 white fish fillets, skinless, 150-180 g each (e.g. hake, sole, perch)
  • salt, plus extra to taste
  • ground black pepper, plus extra to taste
  • 6 cherry tomatoes, halved
  • 120 g apple (1 apple), cored, cut in pieces (1.5 cm)
  • 120 g pear (1 pear), cored, cut in pieces (1.5 cm)
  • 1 Tbsp honey
  • 1 Tbsp lemon juice
  • 130 g carrots, cut in sticks (1 cm x 5 cm)
  • 4 green asparagus, woody ends removed, halved lengthwise if thicker than 1 cm
  • 40 g plain flour
  • 20 g brown sugar
  • 20 g butter
  • 150 g onions, cut in pieces (4 cm)
  • 1 garlic clove
  • 250 - 300 g butternut squash, peeled, cut in pieces (3 cm)
  • 20 g extra virgin olive oil
  • 80 g ripe tomatoes, cut in pieces
  • 1 tsp salt
  • 2 pinches ground black pepper
  • 400 g water
  • fresh chives, chopped, to garnish

Nutrition
per 1 portion
Calories
3480 kJ / 832 kcal
Protein
43 g
Carbohydrates
105 g
Fat
22 g

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