Ingredients:

2 tablespoons of margarine
1 onion diced
2 carrots diced
1 butternut squash cut into chunks
salt and pepper to taste

Directions:

Saute the diced onion with the margarine. Add the butternut squash chunks and the diced carrots. Add some salt and pepper to taste. Cook until they have browned. Then add 5 cups of water and boil and simmer until the veggies are soft. When it’s ready puree it and serve with some toasted pine nuts or some sour cream.

~ Recipe submitted by Tova Berger