Step 1

Lightly heat your olive oil in a soup pot. Sauté your onions until slightly soft.

Step 2

Add squash chunks and sauté for 3 minutes. Add the wine and cook for another 3 minutes.

Step 3

Add the water and cover your pot.

Step 4

Cook for about 40 minutes or until the squash is very soft, stirring about every 15 minutes.

Step 5

When cooking is complete, use a whisk or vegetable masher to “mash” the squash until you have a thick soup with some small chunks of squash. Alternatively, you can blend the soup.

Step 6

Add salt, lightly to taste.

Step 7

Serve hot, garnished with dill.