Honey Butternut Squash Soup

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

1
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.
2
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.
3
This recipe yields 6 servings.

Tools

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Yield:

6.0 servings

Added:

December 1, 2009

Creator:

Anonymous

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