Butternut Squash Soup with Honey

  • Yield: 6 servings


2tablespoons 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
1/2cup honey
1/2teaspoon teaspoon dried thyme leaves, crushed
1/2teaspoon 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.