173 kcal
15 min
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0 reviews
NaN g
173 kcal
1 kcal
172.6
2.4g
12.5g
11.8g
Ingredients (servings):
6
Converted ingredients are going to appear on the shopping list
- Butternut squash1000 g
- Onion2× piece (240 g)
- Creme fraiche4× tablespoon (60 g)
- Butter2× tablespoon (24 g)
- Olive oil2× tablespoon (20 g)
- Vegetable Stock Cubes 120g1.5× cube (15 g)
- Garlic Cloves 100G2× clove (6 g)
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1. Peel the butternut squash and cut into big cubes.
2. Add 1 table spoon of olive oil to butternut squash and mix well together. Roast in the oven 180°C for 30 minutes , mix it after 15 minutes.
3. Chop the onion and slice the garlic. Add 1 tbs of butter and olive oli into the pan. Put the onion and garlic and fry it until soft for about 20 minutes while pan is covered.
4. Dissolve vegetable stock in 850ml of boiling water. Add butternut squash and vegetable stock to the pan with onion and garlic. Add creme fraiche and blend it together until smooth. Season to taste with salt and pepper
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