Butternut Squash Soup



    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, BeeMaid 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.

    YIELD: Makes 6 servings