- 1 small butternut squash peeled and cut into large cubes (about 1 kg)
- 1 large onion cut into 4
- 2 large potatoes cut into large cubes
- 1 tsp. ginger
- 1 tsp. turmeric
- 1 tsp. dried parsley
- ½ cup of olive oil
- 1 vegetable stock cube
In a large saucepan put the olive oil, the onion, the potatoes and the butternut squash. Cook over high heat for 10 minutes, stirring occasionally.
Add the ginger, the turmeric, the parsley and the stock cube and cook for another 2 minutes.
Add enough water to cover all the ingredients.
Once it comes to boil, season with salt, reduce the heat to medium, cover the pot and cook for 30-35 minutes until the vegetables soften enough.
Use a blender to smooth the soup until it gets creamy.
If it is too thick, add a little more water or a little bit of milk.
Serve with a dollop of heavy cream and a few pumpkin seeds (optional).