Butternut squash potato soup

10 ounces of cubed butternut squash

4 large russet potatoes cubed

1/2 sweet onion diced

Garlic cloves minced

Fresh sage, rosemary, and thyme finely chopped

Salt and pepper to taste

1 stick of butter

1 TBS olive oil

32 ounces of beef broth

2 cups of water

2 cups of heavy cream

4 TBS of corn starch

First to your pan add the olive oil and half the stick of butter to a pan. I chose a deep frying pan so it could be a one pan meal. 

Next add in your diced onion and let cook a couple of minutes until just soft. Then add in your cubed squash and potatoes. Let this cook for about 5 minutes. 

Add in your herbs and garlic. I personally used about 10 cloves of garlic but it's completely up to you how much you would like. 

Let the herbs and garlic cook in the mixture for a couple of minutes adding salt and pepper to taste. 

Next add in your beef broth and the two cups of water. 

Put a lid on your pan and let the soup simmer for 45 minutes stirring occasionally. 

After 45 minutes mix the cornstarch with 1/2 cup of water to make a slurry. Slowly stir in the slurry into the soup mixing constantly. Then add the heavy cream and combine. Bring back to a boil to let the soup thicken slightly. Finish with the last half of the butter. 

You can put the soup into a blender or use an immersion blender if you would like everything all blended. I personally chose to leave the chunky potato and squash bits as it's how my kids prefer it. 

Most importantly I hope you enjoy!