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Dill Squash Soup

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Serves 4 | Prep Time 15 | Cook Time 50

Why I Love This Recipe

To me, anything with dill is just great.

$$$Cost per Serving: $0.58, Recipe Cost $2.31

Ingredients You'll Need

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.

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