First we have to lightly fry the slices of bread in the oil, then let them drain over some paper (I use the same paper from the bakery). You can also toast them on a skillet, making sure to not burn them as that would give the soup a bitter taste.
Separately, cook the carrots (skins removed) and the squash in some water until they are cooked but still firm. After that, let them cool and cut them into slices (with a medium thickness). Set aside.
Hard-boil the eggs, then peel the shell off. Slice the eggs carefully, making sure that they do not crumble. Set aside.
Slice the plantains (the slices should have a medium thickness) and fry them in 5 tablespoons of oil until they are golden in color. Set aside.
Cut the tomatoes, onion, and garlic into small pieces, then lightly fry them in a saucepan with 3 tablespoons of oil. After this, add the chicken broth to the saucepan, then stir in the oregano, thyme, and 2 tablespoons of sugar. Let simmer for 10 minutes, then taste and season with salt. Next, strain the broth, setting the vegetables aside. Turn the heat to low to keep the broth hot.
In a deep casserole, arrange a layer of bread slices at the bottom. Above this, place a layer of vegetables, hardboiled egg, and plantains, with raisins scattered throughout. Repeat this process to form another layer of bread slices topped with another layer of vegetables, egg, plantains, and raisins. Next, pour the hot broth into the casserole, until it is beginning to cover the top layer of ingredients. Cover the casserole with its lid and let it rest for 5 minutes before serving.