1. Halve, seed and cube the butternut squash and the red kuri squash. Put them in a frying pan, together with the garlic cloves (which are sliced into small pieces beforehand). Stir-fry them in a bit of oil.
2. Put the vegetable broth in a large pot. Bring to a boil. Peel and cube the potatoes and the ginger (a bit of ginger is enough! Don’t add too much!). Tip the potatoes, ginger and the squash into the pot.
3. Let it boil for 20 minutes. Blend everything. Then add the spices and whipped cream. Let it boil for a bit longer. Blend it again and leave it over night. Add the orange juice before eating it the next day. You can also add some sour cream or crème fraîche before serving it. Done!
I, as well as a lot of other people, thought it was March, but apparently we were all very wrong. It seems we skipped spring, summer and autumn and went straight back to winter. I’m not very amused by the whole thing as I’m going to fly to London again this Friday and I would appreciate it if my flight wasn’t cancelled due to heavy snow fall. On a much brighter side, I’ve never really seen London covered in snow, so I’m looking forward to it in a way. If I could choose next week’s weather however, I’d go for sun, and lots of it please!
I’d have loved to take these photos outside, but the weather’s not exactly better in Germany (although I can see the sun right now), and it’s pretty cold. What do you think of the hair colour by the way? I didn’t dye it (yet), but I reaaally want red hair! Do you think I should dye it that colour, or should I leave it like it is?
The blouse is from H&M, the skirt from Jones & Jones for Topshop (I did a blog post about them last month) and everything else I either can’t remember or it’s self-made (like the ‘LONDON’ statue).