Salmon Butternut Squash Corn Chowder

Ingredients

• 1  butternut squash peeled
• 1 large carrots 
• 3  ears corn 
• 1 bunch optional: dill fresh
• 0.3 cup cup heavy whipping cream 
• 2 tablespoons onion diced red finely
• 12 ounces salmon with a sharp knife chopped
• 4 servings salt and pepper 
• 3 sprigs spring onion 
• 0.3 cup water 

Equipment

• pot

Directions

1. Pour water into a medium-size soup pot and start boiling on a low flame. Chop up the onions, butternut squash, carrots, corn, along with the scallions and dill and add them to the pot. Cover and let cook on a low flame for 30 minutes. Taste and add salt and pepper.
2. Cut up the salmon and add it to the soup, along with the cream.
3. Let cook for another 20 minutes, taste again and enjoy!