cup of water
Peel and chop the onion, potato, and squash removing the seeds
from the squash. In a heavy sauce pan, brown the onion in
the olive oil and then add the potato and squash.
Cook over low heat for 5 minutes, stirring frequently to avoid
sticking. Add water, milk, sugar, salt, and pepper so that
the liquid covers the vegetables. Cook for 30 minutes on low
heat. Then puree in a blender and return to the heat. Add
the cream and whisk in the butter. Bring to a boil for 30
seconds and serve immediately garnishing the soup with the
slices of bread.