Dill Squash Soup
  • Cooking Time: 50
  • Servings: 4
  • Preparation Time: 15
  • 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
  1. 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.
To me, anything with dill is just great. $$$Cost per Serving: $0.58, Recipe Cost $2.31