Butternut Squash Soup with Honey

  • Yield 6 servings

This slightly sweet squash soup with creamy, but not too rich.


2 tablespoons butter
1 -- onion, chopped
2 -- cloves garlic, minced
3 -- carrots, diced
1 -- potato, peeled and diced
1 -- butternut squash, peeled, seeded and diced
3 -- (14.5-ounce) cans chicken broth
1/2 cup honey
1/2 teaspoon teaspoon dried thyme leaves, crushed
1/2 teaspoon salt
-- Black pepper


  1. 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.
  2. 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.



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