Dill Squash Soup
1 1/2 Cups cooked, mashed butternut squash
1 Small onion, finely chopped
2 Tablespoons margarine
1 Tablespoon all- purpose flour
2 Chicken bouillon cubes
1/4 Cup skim milk
1 Teaspoon dill
1/2 Teaspoon thyme leaves
1 Tablespoon dill
Pinch of nutmeg
To cook squash, preheat oven to 375°F. Split squash in half lengthwise, and remove seeds and strings with a spoon. Place it in a shallow baking pan with 1 inch of water and bake for about 30-35 minutes, until soft. When soft, scoop flesh from skin and mash with a fork or potato masher and in a medium saucepan, sauté onion with margarine. Add flour when onions soften. Add bouillon cubes stirring constantly. Bring to a gentle boil. Lower heat and gradually stir in milk and mashed squash. Add seasonings. Simmer for 15 minutes, stirring frequently.
Pairs Well With
To me, anything with dill is just great.
$$$Cost per Serving: $0.58, Recipe Cost $2.31