Salmon Butternut Squash Corn Chowder

Directions

1. 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. 2
   Cut up the salmon and add it to the soup, along with the cream.
3. 3
   Let cook for another 20 minutes, taste again and enjoy!