Ingredients:
2 tbsp. butter
1 onion, chopped
1 tbsp. ginger, minced
4 garlic cloves, minced
3 carrots, chopped
2 celery stalks, chopped
1 potato, peeled and diced
1 butternut squash, peeled, seeded, and diced
5 1/2 c. chicken or vegetable broth
1/2 c. honey
1/2 tsp. dried thyme leaves, crushed
3 pieces astragulus
salt and pepper, to taste
Directions:
– In large pot, add butter and melt over medium heat.
– Add onions, garlic and ginger. Stir for 5 minutes or until lighly browned.
– Add potatoes, carrots, celery, squash, chicken broth, honey, and thyme. Bring to boil.
– Add astragulus. Reduce heat and simmer for 30-45 minutes.
– Remove from heat and cool slightly.
– Add mix to blender or food processor and process until smooth.
– Return pureed soup to pot. Season to taste with salt and pepper. Heat until hot and serve.