Rich, creamy and heart-warming - this squash soup is sure towarm up those cold wintery days and draw the family to thetable with tastes of home.
INGREDIENTS:
- 2 tbsp margarine
- 1 onion, diced
- 1 butternut squash, peeled and diced
- 1 potato, peeled and diced
- water (to cover)
- 1 tbsp brown sugar
- 2 tbsp balsamic vinegar
- fresh dill
DIRECTIONS
- Cook onions in margarine until soft in large saucepan.
- Add squash and potato.
- Cover with water, and bring to boil.
- Reduce heat and simmer until vegetables soft.
- Using stick blender or counter blender, puree squash and potato until liquid.
- Add brown sugar, balsamic vinegar, and dill to taste.
Number of Servings: 8
