1 small acorn squash
6-8 red skin potatoes
1/2 cup fresh parsley
1/2 Vidalia onion
1 tablespoon rice vinegar
1 1/2 tablespoons olive oil
1/2 teaspoon mustard powder
1 teaspoon dried dill
1/2 can water chestnuts (about 1/3 cup)
1 cup water
4 cloves garlic
1/4 teaspoon chili powder
Peel and cube squash. Cube potatoes (skin on!). Coarsely chop onion.
Put all ingredients in a big pot and simmer until potatoes are soft.
Blend in a blender or food processor (I usually have to split it into thirds so my blender doesn't burn out).
Serve hot and enjoy.