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Ingredients
- 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
-
1
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
- Nutrition
- per 140 g
- Calories
- 283 kJ / 68 kcal
- Protein
- 1.3 g
- Carbohydrates
- 9.3 g
- Fat
- 2.4 g
- Saturated fat
- 0.3 g
- Fiber
- 2.3 g
- Sodium
- 0 mg
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