Butternut Squash Soup


  • 2 Tbsp.
  • 1
    onion, chopped
  • 2 cloves
    garlic, 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
  • 1/4 cup
    BeeMaid Honey
  • 1/2 tsp.
    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, 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