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Butternut Squash and Potato Cream Soup

Valentina PsaltirovaValentina Psaltirova
Chef Assistant
29233
Nadia Galinova
Translated by
Nadia Galinova
Butternut Squash and Potato Cream Soup
Image: Galina Karaivanova
4 / 4
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Preparation
25 min.
Cooking
30 min.
Тotal
55 min.
Servings
7
"Don`t forget the ginger and don`t forget the bread - that is the only way we guarantee a perfect result"

Ingredients

  • butternut squash - 1.1 lb (500 g)
  • potatoes - 2
  • onions - 1
  • butter - 2 tbsp.
  • milk - 6.8 fl oz (200 ml)
  • bread - 3 slices
  • thyme - 2 tbsp.
  • salt - 1 tbsp.
  • ginger - 1 tsp.
  • pumpkin seeds
measures

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.

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