Ingredients
2 tablespoons butter or margerine
1 medium onion, chopped
2 cloves garlic, minced
3 medium carrots, diced
2 stalks celery, diced
1 butternut squash, peeled, seeded and diced
1 medium potato, peeled and diced
3 cans (14 1/2 ounce each) ready-to-serve chicken broth
1/2 cup honey
1/2 teaspoon dried thyme leaves, crushed
Salt and pepper, to taste

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.