Butternut Squash Soup

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.