Ingredients:
2 Tablespoons butter
1 onion, chopped
2 garlic cloves, minced
3 carrots, diced
2 celery stalks, diced
1 potato, peeled and diced
1 squash, peeled, seeded and diced
44 ounces chicken broth
1/2 cup honey
1/2 teaspoon dried thyme leaves
salt and pepper to taste

Directions:
In a large pot, melt butter over medium heat. Stir in onions 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 potatoes, squash, chicken broth, honey and thyme. Bring mixture to a boil; reduce heat and simmer for 30-45 minutes or until vegetables are tender. Remove from heat and cool slightly. Transfer mixture to a blender or food processor and puree. Return pureed soup to the pot and season to taste with salt and pepper. Heat until hot and serve. Serves 6 people.