Butternut Squash with Dill Soup

Ingredients:

• 2 tablespoons olive oil

• 3 large onions, halved and sliced

• 5 cups vegetable broth

• 1 cup hot water

• 1 butternut squash (about 1 3/4 - 2 pounds)

• 1/2 teaspoon ground allspice

• 3 tablespoons chopped fresh dill (dried 2 1/2 teaspoons)

• cayenne pepper, to taste

• salt and fresh ground pepper to taste

Directions:

1. Heat oil in Dutch oven or stew pan.

2. Add onions and saute over medium-high heat for about 5 minutes, or until onions begin to turn brown.

3. Add broth and hot water.

4. Cover and bring to a boil. Cook for 10 minutes over medium-low heat.

5. Halve squash, place in covered bowl and microwave on high for 10 minutes or until tender.

6. Remove and discard seeds, and scoop out flesh.

7. Add squash, allspice, and dried doll (if using dried)

8. Cook over low heat for 7 to 10 minutes, or until vegetables are tender.

9. Add cayenne and adjust seasoning to taste. Sprinkle with remaining dill.

Serve hot. Makes 6 servings.