Lee’s Gourmet Butternut Squash Soup
                      I made this soup tonight and it was very tasty and filling!
                        This is a thick and hardy soup that will warm you right
                                        up on a cold, rainy Spring day!

1 small onion (chop in blender)
3 tablespoons butter or coconut oil
1 carrot…( more if you like carrot)
Chop in blender
2 medium potatoes peeled and cubed
1 medium butternut squash, peeled, seeded and cubed
¼ cup of honey
Salt and pepper to taste
½ cup ½ and ½ cream (eliminate if milk intolerant)
1 32 oz. container chicken stock (organic)
Nutmeg

Peel and cut up potatoes and squash.  Boil potatoes and squash in water in soup pan.  Boil until soft. Drain potatoes then place in Blender and puree adding chicken stock.  Only fill half full and leave corner of lid up to relieve pressure.  
Place chopped carrots and onion in fry pan and cook until tender.  Add honey. Place mixture in blender and puree. 

Place Potatoes, squash mixture back into soup pan and add the carrot mixture.  Add the ½ and ½ and salt and pepper. Heat until hot.
Sprinkle a little nutmeg on soup.  Yum!

Great with homemade Southern-style cornbread!

                                                              Enjoy!

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