Butternut Squash Soup

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) veg broth /water

3 tbs. honey 

3/4 tsp dried thyme leaves 

salt & pepper to taste 

Directions:

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, veg 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.


Tip of the day: Placing Potatoes in salt water for 15 minutes before baking, make them bake quickly.