Cream Of Squash And Carrot Soup - cooking recipe

Ingredients

1 medium sized onion
salad oil
2 medium size acorn squash (about 1 1/4 lb. each)
4 medium size carrots
1 (13 to 14 oz.) can chicken broth
3/4 tsp. salt
1/4 tsp. pepper
1 c. half and half
dill sprigs (for garnish)
2 tsp. fresh dill

Preparation

Dice onion.
Cook over medium heat in one tablespoon salad oil until tender about 15 minutes.
Remove onion to plate.