Butternut Squash Soup

Butternut Squash Soup

YIELD: Makes 6 servings


2 T - butter

1 - onion, chopped

2 cloves - garlic, minced

3 - carrots, diced

2 - celery stalks, diced

1 - potato, peeled and diced

1 - butternut squash, peeled, seeded and diced

3 cans (14.5 oz. each) - chicken broth

1/4 cup - honey

1/2 tsp. - dried thyme leaves, crushed

Salt and pepper, to taste


In large pot, melt butter over medium heat. Stir in onions and garlic. Cook and stir until lightly browned, about 5 minutes. Stir in carrots, celery, potatoes, squash, chicken broth, honey and thyme. Bring mixture to boil; reduce heat and simmer 30 to 45 minutes or until vegetables are tender. Remove from heat and cool slightly.

Transfer mixture to blender or food processor; process until smooth.

Return pureed soup to pot. Season to taste with salt and pepper. Heat until hot and serve.