In large pot, melt butter over medium heat. Stir in onion 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 squash, potato, 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 puréed soup to pot. Season to taste with salt and pepper. Heat until hot and serve.
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