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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