LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Ingredients
  • 3 tablespoon butter ghee or olive oil
  • 2 medium celery stalks 80g / 2.8oz
  • 8.8 oz / 250g butternut squash peeled + chopped into 1 cm cubes
  • 10.6 oz / 300g cauliflower florets chopped into 1 cm cubes
  • 2 garlic cloves minced
  • 1 teaspoon onion powder
  • 1.5 tablespoon fresh thyme leaves 1.5g or 1 tablespoon dried thyme
  • 1 tablespoon fresh rosemary chopped (1.5g) or ¾ tablespoon dried rosemary
  • salt and pepper to taste
  • 5.3 cup / 1.25l chicken stock 2.6 pint
Steps
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!
 

Page footer