Hadrien Bennett

Autumnal Soup – Butternut Squash & Pumpkin

This recipe screams autumn to me, not ~only~ because of the orange colour, but because it is pumpkin and butternut squash. I sure love my butternut! It’s a delicious and creamy soup, to me it is perfecttt. Soup=Autumn right?! I made this recipe because my mum gave me a piece of the HUGE pumpkin she had, didn’t want to go bad in the fridge, so I decided to experiment this


  • 500 g  pumpkin
  • 500 g butternut squash
  • 1/2 tsp turmeric
  • 1/2 tsp ginger
  • Soy or coconut cream
  • Salt & Pepper



  1. Peel and dice the pumpkin and butternut squash. Cook them in hot water for 30 minutes or until tender (you should be able to stick a knife in the middle easily.
  2. Once cooked, put them in a blender and add a little bit of the cooking water and blend until it becomes creamy.
  3. Add the turmeric, ginger, salt and pepper. Blend again.
  4. Serve in bowls and add the cream.


Ready to be enjoyed for those cold autumns and winters night. It will ~definitely~ warm you up, and it’s delicious! Let me know what you think, and if you like the recipe, please don’t forget to share it and leave a comment down below!


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