Butternut Squash Soup
This butternut squash soup with carrots and potatoes is easy to prepare and a great appetizer for Thanksgiving.
- 1200 g (2.64 pounds) of butternut squash
- 400 g (14.1 ounces) of potatoes
- 2 large carrots
- 2 medium-size onions
- 2 chicken bouillon cubes
- 500 ml (16.9 ounces) of water
- 2 tablespoons of sugar
- 1 tablespoon of lemon juice
- 200 ml (6.76 ounces) of whip cream
- 100 g (3.52) of butter
- 2 slices of white bread
- 2 teaspoons of salt
Dissolve cubes of chicken bouillon in the water. Melt half of your allotted butter (50 g) in a pan and cook the diced onions until transparent. Add the sugar to it. Now add the diced butternut squash, diced carrots, and diced potatoes. Fill the pan with the chicken bouillon. Cook for about 20–25 minutes.
Once cooked, pass the contents through a sieve or food mill and add to a pot. Add 2 cups of water, lemon juice, 2 teaspoons of salt, along with some nutmeg—according to taste. Bring to a boil and then remove from heat.
Now, cut the bread in cubes and fry it all in a pan using the other half of the butter (50 g).
Next, beat the whip cream until stiff and either pour it in the soup pot, or add it to each individual soup bowl.
Finally, add the fried bread (croutons) to the butternut squash soup and serve. DONE!