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!

Ingregients:

• Butternut squash - 500g

• Onion - just 1

• Butter - 20g (1 tbsp)

• Carrots - 2

• Ginger - 1 teaspoon grated

• Milk - 200ml

• Pumpkin seeds for decoration - 2 tbsp

Instuctions:

• 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.

Enjoy!