Butternut Squash and Ginger Soup

Butternut Squash and Ginger Soup

3.2 19 ratings

Prep. 15 min

Total 35 min

4 portions

Ingredients

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

Nutrition per 1 portion

Calories 166 kcal / 697 kJ

Protein 5 g

Fat 10 g

Carbohydrates 12 g

Fibre 2.9 g

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UK and Ireland

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