Today is the official last day of the school working day, so I had some time to make something. This warm gingery butternut squash soup is just the right thing!
I actually forgot to put the potatoes in there, and my large butternut squash turned out to be more than 2 cups of butternut squash. But like usual, I used Chinese mahogany instead of onion and truffle oil to replace the pungent garlic. I didn’t have a blender with me, so I just mushed it up, but you will see from other people’s result it should have been smooth. I also did not peel my butternut squash, I mean… The skin is not that tough! Why throw away something if it is edible?
I think I should have put a little more ginger, but I liked the way it turned out, really easy, too!
Other people liked the quick preparation and the creamy texture of the soup: