Ingredients: 2 pounds butternut squash, peeled and cut into 3-inch chunks 1 1/2 pounds red (or white) potatoes, peeled and cut in half 3 onions, peeled and cut in quarters 1/2 tsp. dried thyme 1 tsp. dried basil 5-6 cloves garlic 1 jalapeno, stems removed, diced 1 tsp. white pepper (black is ok, but makes visual ant-specks in the soup) 1 quart chicken broth (or veggie broth, if so desired) Directions: Bring this to a boil, then reduce heat and cook until everything is tender (about 30 minutes). Place all ingredients in a blender and whir until smooth, adding additional water as needed to keep the blender blades turning. (hint: let the soup cool before blending or you could burn yourself, oh ick!) Add salt to taste. This might take more than one batch of whirring because it probably won't all fit in the blender at once. Serve hot, garnished with chopped green onions and a dollop of sour cream or plain yogurt. This soup freezes well, so you can make a big batch and freeze what you don't eat right away. Enjoy!