Sauté 1/2 chopped Vidalia onion in 2 tablespoons butter until translucent.

Add cubed squash and simmer on low for 5 minutes. Add 6 cups chicken stock or low sodium bouillon.

Simmer for 25 minutes.

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

Return pureed squash to a pot. Stir in 1 cup half and half or milk (more for a thinner soup).

Add 2 tsp. dried dill, 1 tsp. nutmeg, and salt and pepper, to taste.

Simmer for 10 minutes. Garnish each bowl with a sprig of fresh dill.

Serve with a French baguette.

Submitted by: Linda Sjogren