1 to 2 lb. butternut squash, long solid neck, sm. bulb
1 c. chicken or beef stock, homemade or bouillon cubes

Wash, quarter squash, cook in microwave or steam until done, cool, scrape out of skin into blender. Add stock, puree, set aside. 1 lg. onion

Wash and peel potatoes and onion. Shred in food processor or vegetable grater, set aside. 3 cloves garlic, crushed 3/8 tsp. dried herb dill 3/8 tsp. dried herb thyme 1/8 tsp. black pepper Salt to taste 2 c. water, include water from squash

In soup pot, melt butter. Add potatoes, onion, garlic, herbs and pepper. Stir and saute about 5 minutes, DO NOT BROWN. Add water, cover and cook about 10 minutes, or until potatoes are tender, adding more water if necessary to prevent sticking (potatoes thicken quickly, don't burn them). Set aside. 2/3 c. finely sliced green onion tops Stock or water if needed (recipe makes a thick soup)

In covered fry pan with small amount of water, heat sausage thoroughly to extract fat. Remove sausage, cut in 1/4 inch slices, add to potato mixture. Add squash and green onions. Add stock or water to bring to desired consistency. Bring to simmer, cook 5 minutes. Serve with hot breads, muffins or biscuits and a green salad.