Honey Butternut Squash Soup

Photo: flickr user land_camera_land_camera

Ingredients

2 tablespoons butter or margarine

1 onion chopped

2 garlic cloves minced

3 carrots diced

2 celery stalks diced

1 potato peeled, diced

1 butternut squash peeled, seeded,

and diced

3 ounces can chicken broth - (14 ½ ea)

1/2 cup honey

1 teaspoon fresh thyme

teaspoon (or ½ dried thyme)

Salt to taste

Freshly-ground black pepper to taste

Preparation

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 a boil; reduce heat and simmer 30 to 45 minutes, or until vegetables are tender.

Remove from heat and cool slightly. Working in small batches, 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.

This recipe yields 6 servings.