Butternut Squash Soup

INGREDIENTS

• 2 tbsp. butter

• 1 onion, chopped

• 2 cloves garlic, minced

• 2 celery stalks, diced

• 3 carrots, 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 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 puréed soup to pot. Season to taste with salt and pepper.

Heat until hot and serve.

Source: https://honey.com/recipe/butternut-squash-soup