Butternut Squash and Ginger Soup

4.3 10 ratings

Prep. 15 min

Total 35 min

4 portions

Ingredients

vegetable oil
15 g
ginger, fresh
2 cm
butternut squash cut into pieces
395 g
potato cut into pieces
100 g
cashew nut, raw raw
60 g
salt
1 tsp
white pepper, ground
2 pinches
water
735 g

Difficulty

easy

Nutrition per 1 portion

Protein 4.3 g

Calories 761.6 kJ / 182 kcal

Fat 10.5 g

Fibre 3.1 g

Carbohydrates 21.2 g

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