Butternut Squash Soup, Fish with Rice and Vegetables, Apple and Pear Crumble

Name: Butternut Squash Soup, Fish with Rice and Vegetables, Apple and Pear Crumble
Prep time: 35 min
Cook time: 1 h
Total time: 1 h
Yield: 2 portions
Ingredients: 100 g white long grain rice; water; 2 white fish fillets; salt; ground black pepper; 6 cherry tomatoes; 120 g apple; 120 g pear; 1 Tbsp honey; 1 Tbsp lemon juice; 130 g carrots; 4 green asparagus; 40 g plain flour; 20 g brown sugar; 20 g butter; 150 g onions; 1 garlic clove; 250 - 300 g butternut squash; 20 g extra virgin olive oil; 80 g ripe tomatoes; 1 tsp salt; 2 pinches ground black pepper; 400 g water; fresh chives

4.5 20 ratings

Prep. 35 min

Total 1 h

2 portions

Ingredients

white long grain rice
100 g
water plus extra to soak rice
white fish fillets skinless, 150-180 g each (e.g. hake, sole, perch)
2
salt plus extra to taste
ground black pepper plus extra to taste
cherry tomatoes halved
6
apple (1 apple), cored, cut in pieces (1.5 cm)
120 g
pear (1 pear), cored, cut in pieces (1.5 cm)
120 g
honey
1 Tbsp
lemon juice
1 Tbsp
carrots cut in sticks (1 cm x 5 cm)
130 g
green asparagus woody ends removed, halved lengthwise if thicker than 1 cm
4
150 g broccoli florets
plain flour
40 g
brown sugar
20 g
butter
20 g
onions cut in pieces (4 cm)
150 g
garlic clove
1
butternut squash peeled, cut in pieces (3 cm)
250 - 300 g
extra virgin olive oil
20 g
ripe tomatoes cut in pieces
80 g
salt
1 tsp
ground black pepper
2 pinches
water
400 g
fresh chives chopped, to garnish