How to make
The butternut squash, potatoes and onions are cut into pieces and boiled. Mash together with melted butter and milk.
Add the finely grated ginger, mix well so that it does not remain in a ball. It slightly changes the sweet taste of the butternut squash.
Boil for 1-2 minutes.
Bread cubes seasoned with dry thyme and oil are baked in a pan or in the oven.
When serving, they are added to the butternut squash soup along with toasted pumpkin seeds.
The butternut squash and potato cream soup is ready.
