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Gingery Butternut Squash Soup

spicy butternut squash soup

gingery butternut squash soup

Pumpkin and butternut squash are brilliant for lowering blood sugar and improving insulin level. According to Chinese medicine pumpkin is helpful for people wanting to beautify their skin or concern with diabetes.

It is still quite cold, so adding a bit of spice to your soup will help you to warm up.

To warm you up psychologically I would highly recommend new Netflix series – ‘Unbreakable Kimmy Schmidt’.


It’s Tina Fey’s child and I love it! I was in mourning when 30 Rock ended, and ‘Kimmy’ has got the same Tina’s signature bonkers sense of humour, quirky characters and quite dark jokes (sometimes).

It will give you a boost if you need it, will make you feel more positive (good tip – if something horrible happens, jump up and down shouting I’m not here….really helps). The cast is amazing – not just Ellie Kemper as Kimmy. Every single person in the series is unbelievably marvelous. Jon Hamm as the evil Reverend deserves three Emmies at once. I can’t stop thinking how much he must have enjoyed being the corrupted character he plays.  It is his best comedy performance ever.

But back to nourishment for the body…

Gingery Butternut Squash Soup:

1 butternut squash

2 cm peeled and grated ginger

2 cloves minced garlic

1/2 tsp cumin

1/2 tsp tumeric

1/4 tsp chilli flakes

2 potatoes

1 l vegetable stock

1 cup soya or almond milk (unsweetened)



olive oil

1.  Heat the oven to 180C. Peel butternut squash, cut into cubes. Spread onto a baking sheet, pour 2 tbsp of olive oil, mix with your hands, so butternut is covered in oil. Sprinkle pinch of salt and pepper on top. Roast in the oven until soft.

2. In the meantime wash potatoes and cut into cubes. Heat 1 tbsp of olive oil in a heavy pan. Add ginger and garlic. Fry for 2-3 minutes till soft. Add cumin, tumeric and chilli flakes. Fry for 1 minute, add potatoes. Stir until they are covered in oil. Add vegetable stock. Simmer on a low heat.

3. When butternut squash is soft and potatoes cooked, put them in the blender or food processor with some vegetable stock and blend till smooth. You might need to do that in a few batches.

4. Add soya or almond milk. Add salt and pepper to taste. Serve with sprinkled roasted pumpkin seeds on top.

gingery butternut squash soup

gingery butternut squash soup

gingery butternut squash soup

gingery butternut squash soup


About potatofaces

People who cook always go on about precious memories of childhood food one of their family members cooked, how daddy or nanny taught them the importance of cooking and eating together, and they still remember the comfort food they produced, amazing dishes whipped up by brilliant but humble cooks in their family. Well, let me tell you, it was totally different in my family. My mother’s family – totally useless as cooks, who could survive on bread and butter, cooked once a week a terrible, terrible meal, usually some kind of meat piece with lots of brown sauce. Also, they were never bothered about eating together. That’s maybe why most of them were depressed and suicidal. My mother followed that path and couldn’t really cook, and because I never wanted to eat meat, was warning me that ‘one day I will regret it’. Probably because my mother wasn’t into cooking my sister at the age of 12 took over and started producing amazing dinners and cakes. Well, luckily for me and her we weren’t that genetically doomed because apparently my father’s family were gifted in that compartment. I can only presume it was genes, as my father divorced my mother when my sis and me were little and he strongly believed that he also divorced us. So, we were growing up never having any contact with him and as a result, couldn’t learn how to cook from him. That’s why I believe the love of cooking ( and the ability) was just passed to us genetically. My father, short time before he died, unexpectedly felt an urge to contact us. First he gave my sister a mandolin (that’s another thing I know about him- he played a few instruments). My sister refused to talk to him, he then decided to contact me and wanted to spend some time with me. I didn’t want to, as he was a stranger to me (I was 11 or 12 at the time) but as I was promised I could leave whenever I wanted to, I went to the village he lived in. There I tried his mother’s cooking everyone was raving about. It was simple and amazing, I wish they were as family dedicated as they were at baking, cooking, making pastries, wine, tinctures, you name it. But I ate, drunk, and got bored of strangers who were my family and demanded to be let to go home. One of the last things my father said to me was that I should start learning English because I might need it one day, which I ignored for another 16 years… Because my sister was such a domestic goddess I wasn’t really bothered about cooking. I got hooked properly after my son was born and I wanted him to eat healthy and get everything he needed, especially that it wasn’t his choice to be a vegetarian (yet). And that is how the story begins…

One response »

  1. Reblogged this on potatofaces and commented:

    Can’t wait for the new season…


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