Back to recipesSoup
Squash cream soup
A silky, warming squash soup with a little ginger and carrot — the favourite of autumn.
40 min4 servings
Ingredients
- 1 kg squash
- 2 carrots
- 1 onion
- 2 cloves garlic
- 1 cm ginger
- salt, pepper, oil
Method
- 1
Sauté the onion in oil, add the diced squash and carrot.
- 2
Cover with water and cook until soft (about 20 minutes).
- 3
Add the garlic and grated ginger, then blend until smooth.
- 4
Season; serve topped with pumpkin seed oil or toasted seeds.
Ingredients from our shop
Add the ingredients we stock to your cart in one click.
Red onion (0.5 kg)
HUF 490
Garlic (20 dag)
HUF 890
Canadian squash (~ 1.5-2 kg)
HUF 1,290
Carrot (0.5 kg)
HUF 490
Ginger (20 dag)
HUF 690
Tip
Tip: a spoon of plain yoghurt or coconut milk makes it even creamier.