Butternut Squash Autumn Soup with Fresh Ginger
Hello! Welcome back to my blog! Today I want to share with you this simple pumpkin soup recipe which I tried recently. The other day I just saw that they had the pumpkins out at the store and got inspired. We really liked it at home, I hope you like it too. Without further ado let's jump into the recipe!
Butternut squash - 500g
Onion - just 1
Butter - 20g (1 tbsp)
Carrots - 2
Ginger - 1 teaspoon grated
Milk - 200ml
Pumpkin seeds for decoration - 2 tbsp
Take the milk out of the fridge. Clean and cut the squash, carrots and onion and boil them in salted water (~1 tsp salt) until they soften.
Warm up the butter so that it melts and blend it well together with the milk and the boiled vegetables.
Grate the ginger and add it to the mix. Make sure you mix it well so that the ginger doesn't stay clustered together in a ball.
Voila! When you serve the soup, sprinkle some pumpkin seeds on top. You can add croutons if you like too.