Butternut Squash Soupctr

Ingredients:
1 potato peeled & chopped
1 butternut squash, peeled, seeded & chopped
3 carrots chopped & peeled
2 celery stalks chopped
1 onion chopped
2 garlic cloves minced
3 cans (14.5 oz each) chicken broth
3 tbs. honey
3/4 tsp. dried thyme leaves salt & pepper to taste
Method
Cook garlic and onions in 2 (Stock Pot) tbs of butter about 5 min. Stir in carrots and celery. Cook and stir about 5 minutes or until just tender. Stir in potato, squash, chicken broth, honey and thyme. Bring mix to boil; reduce and simmer, covered 30-45 minutes until vegetables are tender. Remove from heat and cool slightly. Put in blender, food processor or use a hand blender and process until smooth. Season to taste with salt and pepper then reheat. Garnish with a dollop of sour cream and chopped fresh chives or fresh thyme.Notes: You can also bake the butternut squash ahead of time and then peal skin when cool before adding to the soup. The skin can be hard to peal if not cooked.