A wonderful soup for a cool fall day.

Ingredients
1 Butternut Squash – peeled, seeded and diced
2 tablespoons Butter
1 Onion – chopped
2 cloves Garlic – minced
3 Carrots – diced
3 cans Chicken Broth
1/2 cup Honey
1/2 teaspoon Thyme
Salt
Pepper
1 Potato – peeled and diced (optional)
2 stalks Celery – diced (optional)

Directions
In 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 (optional). 
Cook and stir until tender, about 5 minutes. 
Stir in potatoes (optional), squash, chicken broth, honey and thyme.    
Bring mixture to a boil.
Reduce heat and simmer 30-45 minutes or until vegetables are tender. 

Can be served immediately for chunky soup or puréed for a more creamy soup. 
Season to taste.

Serves 6 people.