Printable Carrot and Squash Soup

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Ingredients

• 500 gram butternut squash, cubed
• 300 grams of carrots, diced small
• 80 grams sweet onion
• 1 stalk of chopped celery
• 1 teaspoon dill
• 4 cups of water
• 1 cup of milk
• stock cube is optional, or substitute water for veggie stock
• seasoning of your choice

Directions

• Saute onion and celery in butter till translucent
• Add water, carrots, squash, dill and stock cube if using.  Instead of water you could use veggie stock.
• Cook till soft.  Let cool.
• Puree in blender to the consistency you like.
• Add milk and mix well.

Eat now or divide into portions for freezing.