Honey Butternut Squash Soup

Recipe Ingredients

2 tablespoons	30ml	Butter or margarine
1		Onion - chopped
2		Garlic cloves - minced
3		Carrots - diced
2		Celery stalks - diced
1		Potato - peeled, diced
1		Butternut squash - peeled, seeded,
		And diced
3		Chicken broth - (14 1/2 oz ea)
1/2 cup	118ml	Honey
1 teaspoon	5ml	Fresh thyme
		(or 1/2 tspn dried thyme)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe 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 and celery. Cook and stir until tender, about 5 minutes. Stir in potatoes, squash, chicken broth, honey and thyme. Bring mixture to a boil; reduce heat and simmer 30 to 45 minutes, or until vegetables are tender.

Remove from heat and cool slightly. Working in small batches, 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.

This recipe yields 6 servings.

Nutritional Analysis Per Serving: 242 calories; 4.3 g fat (2.6 g saturated fat; 16 percent calories from fat); 50.6 g carbohydrates; 11 mg cholesterol; 626 mg sodium; 5.2 g protein; 6.8 g fiber.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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