Recipe: Butternut squash soup

As someone who personally lost 150 pounds the “old fashioned way," I’ve learned that cooking healthy doesn’t mean sacrificing flavor.

Here’s a healthy butternut squash soup to help warm up those chilly winter nights. It’s filled with flavor… and Vitamin A!

Fresh dill

Cook onions in margarine until soft in large saucepan. Add squash and potato. Cover with water and bring to boil. Reduce heat and simmer until vegetables are soft. Using stick blender or counter blender, puree squash and potato until liquid. Add brown sugar, balsamic vinegar, and dill to taste. Serves 8.