You are here: Home » Recipes » Butternut Squash Soup with Honey Butternut Squash Soup with Honey Recipe by National Honey Board Yield 6 servings This slightly sweet squash soup with creamy, but not too rich. PrintEmail Ingredients 2 tablespoons butter1 -- onion, chopped2 -- cloves garlic, minced3 -- carrots, diced1 -- potato, peeled and diced1 -- butternut squash, peeled, seeded and diced3 -- (14.5-ounce) cans chicken broth1/2 cup honey1/2 teaspoon teaspoon dried thyme leaves, crushed1/2 teaspoon salt -- Black pepper Instructions 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.