QUICK, SIMPLE, AND DELICIOUS!

2   Onions  
2   Tbsp. Oil
2  Butternut squash or  4-5 zucchini
2   Cloves garlic, minced
    Salt and pepper to taste
    (Dill, parsley or thyme)

Instructions

1. Sauté onions in oil until very translucent.
2. Peel and cut squash into chunks. Add along with other ingredients to pot. Add water, just barely to cover.
3. Season to taste.
4. Boil, lower flame to medium/low and cook until vegetables are soft, about 45 minutes.
5. Using a hand immersion blender, blend the soup to desired smoothness. Add water if necessary.
6. Bring the soup back to a boil and serve warm.