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