BUTTERNUT SQUASH SOUP (MAKES 6 SERVINGS)
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 potato, peeled & diced
- 1 butternut squash, peeled, seeded & diced
- 3 cans (14.5 oz.) chicken broth
- 1/2 cup honey
- 1/2 teaspoon dried thyme leaves, crushed
- salt & pepper to taste
In large pot, melt butter over medium heat. Stir in onions & garlic. Cook and stir until lightly browned, about 5 minutes. Stir in carrots, celery, potatoes, squash, chicken brother, honey & thyme. Bring mixture to a boil. Reduce heat and simmer 30-45 minutes or until vegetables are tender. Remove from heat and cool slightly. Transfer mixture to blender or food processor and process until smooth. Return pureed soup to pot. Season to taste with salt and pepper. Heat till hot and serve!
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