Makes 2 Quarts: 6-8 servings

Cook Time: 30 minutes

Contains: Freeze-dried butternut squash, carrots, onion, ginger, brown sugar, herbs and spices

Allergen Info: gluten-free ingredients. This product is produced on equipment that also handles peanuts, soy, and tree nuts.

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Cooking Instructions

Additions:

• 6 cups (48 oz) chicken broth

• 2 medium potatoes, peeled and diced (or 2 cups southern style frozen hash brown potatoes)

• 1 cup half & half

• 1 cup water

• Salt to taste

To Prepare:

1. Stir soup mix into cold chicken broth and water, mixing well. Add potatoes and bring to a boil, stirring often.
2. Simmer 40 minutes, until potatoes and carrots are tender.
3. Add half & half and stir. We recommend pureeing the soup. Garnish with toasted almond slices.

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