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Butternut Squash and Ginger Soup
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- ½ oz oil
- ½ oz fresh ginger
- 14 oz butternut squash, cut into pieces
- 3 ½ oz potatoes, cut into pieces
- 2 oz cashews, raw
- ½ tsp salt, plus extra to taste
- 2 pinches ground white pepper
- 26 oz water
- per 1 portion
- 697 kJ / 166 kcal
- 5 g
- 12 g
- 10 g
- 2.9 g
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