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Baby-friendly Butternut and Sage Soup
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- 2 garlic cloves
- 5 fresh sage leaves, washed
- 110 g onions, quartered
- 15 g olive oil
- 650 g butternut squash, peeled, diced (2 cm)
- 400 g water
tsp vegetable stock paste, homemade (see tip)
or 1 vegetable stock cube (for 0.5 l), crumbled (see tip)
- ¼ tsp sweet paprika
- ⅛ tsp ground black pepper
- per 140 g
- 283 kJ / 68 kcal
- 1.3 g
- 9.3 g
- 2.4 g
- Saturated Fat
- 0.3 g
- 2.3 g
- 0 mg