Butternut Squash Soup

Directions

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.

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Ingredients

• 2 Tablespoons - 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

• 1/2 cup - honey

• 1/2 teaspoon - dried thyme leaves, crushed

• Salt and pepper, to taste

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