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Dilled Squash Soup

2 large acorn squashes, 4 lbs (2kg)
8 apples peeled, cored and quartered, 2 1/2 lbs (1.25 kg)
2 large onions, chopped
4 cups broth
1 tbsp dried dill seed or 2 tsp dried dill weed
1/2 tsp dried leaf thyme
1/2 tsp salt
2 cups water or milk

To make the squash easier to peel, place 1 squash in the microwave
and cook on high for 2 min. Repeat with second squash. Slice in
half and remove seeds. Slice off peel. [if you feel more comfortable,
make squash in your usual method] Cut into large cubes. In large
saucepan, combine squash cubes and remaining ingredients except
for the milk. Cover and bring to a boil over medium high heat.
Reduce heat and simmer, covered and stirring occaisionally until
the squash is very tender, about 35 minutes. Puree in several
batches in a blender or food processor. If making ahead, pour
puree into containers or self-sealing storage bags and refridgerate
up to 3 days or freeze. Do not add milk. If serving right away,
however, return to saucepan. Then, stir in milk, adding additional
water until as thin as desired. Heat, stirring often over medium-low
heat until hot but not boiling. Keeps in freezer one year.

To Reheat: Place a little water in bottom of saucepan just wide
enough to hold frozen soup. Add soup. Cover and reheat slowly.
Stir often. When piping hot, stir in milk or water until as thin
as desired.


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