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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.


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