Butternut squash is really good for making soup, and it gets a real nice orange color.

Servings 4 people
Cook Time 45 minutes


  • 1 butternut pumpkin (2.4-2.9 lbs)
  • 5 cups water
  • 1 chicken bouillon cube
  • 1 onion
  • 1-1.5 oz butter (for frying)
  • 1 cup white wine
  • 2 tsp salt
  • 1 tsp sugar
  • 1 tsp coarse ground black pepper
  • 1 tbsp corn starch (thickener)
  • 0.5 lemon (juice)
  • 0.4 cups almonds
  • 0.5 tbsp oil


  • Peel, gut and dice the butternut. Peel and chop the onion, and fry it in
    a frying pan with some butter until properly browned. Add the water and
    the bouillon cube to a large pan and bring it to a boil. Add the wine,
    onion and butternut and let it boil gently for 20-30 minutes. Check the
    butternut to make sure it has softened. Now add salt, sugar, black
    pepper and the lemon juice. Mix the soup until smooth using a blender.
    This is a lot of soup, so blend it in batches.
  • In the meantime; heat up a frying pan and roast the almonds until they
    start to brown. Add 1/2 tablespoon of oil and some salt, and brown for
    another minute. Now transfer to a cutting board and let it cool off.
  • Pour the soup back into the pan and add corn starch. Bring it to a boil while stirring. Remove from the stove.
  • Chop the almonds with a knife and serve the soup in bowls with almonds sprinkled over.