1 butternut squash chopped
2 boxes of organic chicken broth
1 lbs. of salad
2 orange peppers
1 cup baby carrots
1 green pepper
1 bunch of cilantro or basil
1tbs. Roasted garlic powder
1bs. Sea salt
1 tbs. Onion powder
Directions: Cook all veggies in broth on medium for 1 hour. Lower heat to lowest temperature for 30 minutes. Blend then add dry seasoning. Place in jars and enjoy any temperature. Delicious cold, warm and hot.