Butternut Squash Soup

Butternut Squash Soup

Ingredients


• 2 Tablespoons - 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

• 1/2 cup - honey

• 1/2 teaspoon - dried thyme leaves, crushed

• Salt and pepper, to taste


Directions


1. Melt the butter in a large pot.

2. Cook and stir the onions and garlic about 5 minutes, or until lightly browned.

3. Stir in carrots, celery, potatoes, squash, chicken broth, honey and thyme.

4. Bring mixture to boil.

5. Reduce heat to low, cover pot, and simmer 30 to 45 minutes or until all vegetables are tender.

6. Remove from heat and cool slightly.

7. Transfer the soup to a blender, and blend until smooth.

8. Return pureed soup to pot. Season with salt and pepper.

9. Heat until hot and serve.