Recipe: Butternut Squash Soup (using honey) (blender or food processor)

BUTTERNUT SQUASH SOUP

2 Tablespoons butter
1 onion, chopped
2 garlic cloves, 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)

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 and celery. Cook and stir until tender, about 5 minutes.

Stir in 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.

Makes 6 servings
Source: National Honey Board