YIELD: Makes 6 servings
peeled and diced
peeled, seeded and diced
3 cans (14.5 oz. each)-
dried thyme leaves,
Salt and pepper,
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.