4 lg. potatoes, peeled and cut into 1 inch chunks
4 green onions, sliced
2 c. coarsely sliced squash
3 tbsp. butter
3 c. vegetable stock or chicken broth
1 tsp. dill weed
1 1/2 c. milk
1 c. plain yogurt

Saute onions and potatoes for 10 minutes, then add spinach, stock and dill. Simmer, covered until potatoes are tender (about 30 minutes).

In blender or food processor, puree soup a portion at a time, until smooth. Return to pan and add milk. Reheat, then take off heat and add yogurt. Season to taste with salt and pepper. Garnish with fresh dill. Serves 6.