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.