Yields 6 servings
2 tablespoons butter
1 onion, chopped
2 minced garlic cloves
3 carrots, diced
2 celery stalks, diced
1 potato, peeled and diced
1/2 cup honey
1 butternut squash, peeled, seeded and diced
3 cans (14 1/2 ounces each) chicken broth
1/2 teaspoon crushed dried thyme leaves
Salt and pepper, to taste
In large pot, melt butter over medium heat. Stir in onion and minced garlic. Cook and stir until lightly browned, about 5 minutes.
Stir in carrots, celery, potatoes, honey, butternut squash, chicken broth and dried thyme leaves. Bring mixture to boil; reduce heat and simmer for 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 puréed, butternut squash soup to pot. Season to taste with salt and pepper. Heat until hot and serve.
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