Best Butternut Squash Soup

(adapted from)



1 large butternut squash

1/2 Vidalia onion, chopped

6 cups vegetable broth

1 tsp nutmeg

1 cup almond milk

2 tsp dried dill

Salt and pepper to taste

Fresh dill (optional)



Peel squash with a vegetable peeler and cut in half. Scoop out seeds and pulp and cut squash into 1 inch chunks.

Saute onion in water until translucent. Add cubed squash and simmer on low heat for 5 minutes. Add vegetable broth. Simmer for 25 minutes.

Remove from heat and allow to cool a bit. Puree in blender (Do not do while squash is hot; the steam may crack the glass or the cover of the blender).

Return pureed squash to a pot. Stir in almond milk (more for a thinner soup). Add spices. Simmer for 10 min. Garnish each bowl with a sprig of fresh dill.