YIELD: Makes 6 servings

INGREDIENTS

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

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.