Barkman Honey

Butternut Squash Soup


    6 servings



  • 2 tbsp. butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 celery stalks, diced
  • 3 carrots, diced
  • 1 potato, peeled and diced
  • 1 butternut squash, peeled, seeded and diced
  • 3 cans (14.5 oz. each) chicken broth
  • 1/2 cup 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, 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 puréed soup to pot. Season to taste with salt and pepper.

Heat until hot and serve.

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