• 1 large butternut squash

    1 large sweet potato

    2 stalks celery

    3 carrots

    1 cup shredded cabbage

    2 medium zucchini

    2 cups water

    1 tsp. marjoram

    ½ tsp. cumin

    ½ tsp. salt

    1.  Peel, seed and dice squash. Then peel and dice sweet potato, celery, carrots and zucchini. Place them all in a 4-quart pot.

    2.  Add water and seasonings. Then bring it to a boil and simmer until vegetables are tender (approx. 1-hour).

    3.  Puree in food processor.

    4.  Return to pot with remaining broth, reheat, and serve.