Butternut Basil Soup

1 large onion, diced

4 cloves garlic, minced

oil, for sautéing

1 large butternut squash, peeled and cubed

4 medium zucchini, unpeeled and cubed

8 carrots, peeled and cubed

2 tsp basil

1 tsp parsley

1 tsp dill

salt and pepper, to taste

water, to cover vegetables

In an 8-qt pot, sauté onion and garlic in oil till translucent. Add butternut squash, zucchini, and carrots. Steam vegetables for 2 minutes, and then add seasonings. Add water to cover vegetables by 2 inches. Bring to a boil. Reduce heat to low and cook until vegetables are tender. Let cool slightly and blend with hand blender.

This recipe appeared as part of Mishloach Manos Themed 'A Taste of Nostalgia' which was originally printed in Mishpacha Magazine.