Healthy Butternut Squash


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.