A Wednesday afternoon...

I have been very productive today...

I have been trying to get my house together for the past few days. Its not working but I am still pretending that I am doing a good job. The dang "stealing sock fairy" continues to run my laundry room so I am just going to let my kids wear two different socks everyday. At least they will have them on right?? :)

Squash is really in right now so I found a recipe for a soup (we are really into warm soup right now...b/c I am so enjoying the southern fall weather of Oct/Nov) So here is a recipe for some Butternut Squash soup. I am suggesting that you use an early local honey in this one. I am thinking a darker honey might be a little strong ...but I could be wrong. Did I just say I could be wrong???? NAAAAAA!

Butternut Squash Soup with Honey

• 2 Tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 carrots, diced
• 2 celery stalks, diced
• 1 potato, peeled and diced
• 1 butternut squash, peeled, seeded and diced
• 3 cans (14.5 oz. each) 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 onions and garlic. Cook and stir until lightly browned, about 5 minutes. Stir in carrots, celery, potatoes, squash, chicken broth, honey and thyme. Bring mixture to boil; reduce heat and simmer 30 to 45 minutes or until vegetables are tender. Remove from heat and cool slightly. Transfer mixture to blender or food processor; process until smooth. Return pureed soup to pot.
Season to taste with salt and pepper. Heat until hot and serve.