INGREDIENTS

• 1 lb pre-cut butternut squash cubes
• 3 medium-sized potatoes
• 2 cups water
• 1 cup chicken stock
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried sage
• 1 tsp dried thyme
• salt and pepper to taste

DIRECTIONS

1. Place butternut squash in a large pot. Dice potatoes and add to butternut squash.
2. Add water and herbs to vegetables and bring to a boil on high heat.
3. Once it boils, lower heat to medium-low and simmer for 30 minutes, adding water little by little to prevent sticking.
4. Once vegetables are thoroughly soft, turn off heat and transfer to blender in batches. Pulse until pureéd.
5. Once mixture is completely pureéd, return to stove, and add chicken stock, while stirring constantly on low heat.
6. When chicken stock is incorporated, allow soup to cool for about 15 minutes before serving. Sprinkles dried herbs on top if desired.