Butternut Squash Soup, Fish with Rice and Vegetables, Apple and Pear Crumble - Cookidoo® – the offic

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