Summer Soup

2 sliced carrots                        2 cans chicken broth

4 c sliced squash                      1/2 stick butter

2 medium new potatoes            1 c milk

1 sliced onion                           2 tsp vinegar

2 cloves garlic                          1 tbsp fresh dill weed

 

In a large pot, melt butter and saute carrots, onion, and potatoes until tender.  Add squash and cook until soft.  Add chicken broth and simmer 30 minutes.  Puree in blender and add vinegar and milk. Add dill if desired. Serve warm or cold with sour cream.