Category: Soups, Stews and Chili
Cuisine: Oneida
4 pounds Butternut squash peeled, large dice
4 teaspoons Kosher Salt
1 teaspoon Black pepper
2 teaspoons Fresh rosemary chopped
1 teaspoons Fresh sage chopped
1 teaspoons Fresh thyme chopped
1 teaspoon Fresh marjoram chopped
3 quarts Vegetable Stock brought to a simmer
1/4 cup Extra virgin olive oil
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