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

Serves: 4-6

Ingredients

ImperialMetric
1 pumpkin, 2.4-2.9 lbs
5 cups water
1 chicken bouillon cube
1 yellow 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)
Juice from 1/2 lemon
0.4 cups almonds
0.5 tbsp oil
1 pumpkin, 1.1-1.3 kilos
1.2 liters of water
1 chicken stock cube
1 yellow onion
30-50 grams butter for frying 2 dl white wine
2 tsp salt
1 tsp sugar
1 tsp coarse ground black pepper
1 tbsp corn starch (thickener)
Juice from 1/2 lemon
1 dl almonds
0.5 tbsp oil

Instructions

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.