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.