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Butternut Squash and Ginger Soup

Butternut Squash and Ginger Soup
3.3 31 ratings
Prep. 15 min
Total 35 min
4 portions
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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

Difficulty

easy

Nutrition per 1 portion

Protein 5 g
Calories 697 kJ / 166 kcal
Fat 10 g
Fibre 2.9 g
Carbohydrates 12 g

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UK and Ireland

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