This simple and classic soup is sure to warm you up this winter season! Crispy shallots add a savory crunch, and a delightful herby yogurt gives this dish a bright moment. Use a few large pinches of freshly toasted and ground black pepper for the best results.
4 cups water
1 butternut squash, peeled and cut into big chunks
1 onion, chopped
2 cloves garlic, minced
1 Tbsp. red wine vinegar
¼ cup yogurt
2 Tbsp. dill, chopped
1 pinch salt
2 shallots, sliced thinly
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