2 potatoes, peeled and chopped

3 tbsp. extra-virgin olive oil

Kosher salt

Freshly ground black pepper

1 tbsp. butter

1 onion, chopped

1 stalk celery, thinly sliced

1 large carrot, chopped

1 tbsp. fresh thyme, plus more for garnish

1 qt. low-sodium chicken broth

DIRECTIONS:
1.) Preheat oven to 400º. On a large baking sheet, toss butternut squash and potatoes with 2 tablespoons olive oil and season generously with salt and pepper. Roast until tender, 25 minutes.
2.) Meanwhile, in a large pot over medium heat, melt butter and remaining tablespoon olive oil. Add onion, celery, and carrot and cook until softened, 7 to 10 minutes. Season lightly with salt, pepper, and thyme.
3.) Add roasted squash and potatoes and pour over chicken broth. Simmer 10 minutes, then using an immersion blender, blend soup until creamy. 

2.)Add the onion and garlic. Stir and cook for about 1 minute, just enough to allow the onion to get transparent, then add diced potatoes. Stir and keep cooking until potatoes are slightly tender, but still firm. This will take about 5 more minutes since you will still keep cooking them when you add the tomatoes.
3.)Now, add the diced tomatoes and Knorr beef bouillon and stir again. The tomatoes will release their juices and the beef bouillon will dissolve, adding more flavor to the picadillo. Place a lid on your skillet and lower the heat. Keep cooking the picadillo until your potatoes are completely cooked and the tomatoes have formed a thick sauce.
4.)Finally, season with salt and pepper and add the chopped cilantro.