 Butternut Squash Soup
Makes 6 servings
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Image © National Honey Board
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Top to bottom: Honey Soda Bread; Butternut Squash Soup
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Ingredients
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2
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tablespoons butter or margarine
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1
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medium onion, chopped
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2
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cloves garlic, minced
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3
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medium carrots, diced
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2
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stalks celery, diced
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1
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butternut squash, peeled, seeded and diced
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1
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medium potato, peeled and diced
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3
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cans (14-1/2 ounces each) ready-to-serve chicken broth
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1/2
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cup honey
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1/2
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teaspoon dried thyme leaves, crushed
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Salt and pepper, to taste
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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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© National Honey Board
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Nutrients per Serving
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Calories
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292
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Calories from Fat
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15 %
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Total Fat
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5 g
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Cholesterol
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10 mg
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Carbohydrate
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65 g
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Fiber
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10 g
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Protein
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5 g
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Sodium
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858 mg
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Printed
from fbnr.com
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