Butternut Squash Soup

by Anja Haelg Bieri

My preferred soup when it gets cooler and the leaves turn colourful. Serve with bread and cheese. Cheers, Anja

1 butternut squash
1-2 potatoes
1 piece of fresh ginger (1/2 inch)
salt, pepper, mace or nutmeg
3-5 cups of water
1 dash of cream (not necessary, I prefer it without)
A little bit of parsley

Heat water in a pan.
Cut squash and potatoes in little pieces.
Peel ginger.
Add everything into the water, add a little salt.
Cook gently until everything is soft.
Mash manually or with blender.
Add more salt, pepper and nutmeg to your liking, add water and a dash of cream for desired texture.
Serve with a little bit of parsley sprinkled over it.