6 cups of vegetable broth
4 cups of butternut squash cubed
2 cups of potatoes, peeled and cubed
¼ tsp. granulated garlic
¼ tsp. oregano
¼ tsp. Herbs de Provence
Salt and Pepper to taste.
Bring vegetable broth to a boil. Add butternut squash, potatoes, garlic, oregano, and Herbs de Provence to the broth. Simmer for 20-30 minutes or until the squash and potatoes are tender. Use a hand help food processer to puree the butternut squash and potatoes until a smooth creamy consistency. Add salt and pepper to taste.