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Honey-Butternut Squash Soup

• 2 Tablespoons butter
• 1 onion, chopped
• 2 garlic cloves, 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

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 and celery. Cook and stir until tender, about 5 minutes.

Stir in 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.

Makes 6 servings.

From Honey.com

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