Ingredients
1 (13 3/4 ounce) can chicken broth
10 carrots, peeled and sliced
1 cup water
1/4 cup butter or margarine
1 large onion, chopped
3 yellow squash, sliced
1 teaspoon thyme
1 teaspoon ground ginger
1 teaspoon ground coriander
2 Tablespoons GOLDEN BLOSSOM HONEY
1/2 teaspoon salt to taste
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Bring chicken broth to a boil in a large saucepan. Add carrots and water. Bring to a boil again, reduce heat and cover. Simmer for 25 minutes. Drain carrots; reserve cooking liquid.
Saute onions and squash in melted butter over medium heat until onions are translucent, about 15 minutes. Add carrots and remaining ingredients. Cook an additional 5 minutes.
Pour the mixture into a food processor and puree. If too thick, add a little of the carrot cooking liquid until mixture is the consistency of mashed potatoes.
Serves 6.
Saute onions and squash in melted butter over medium heat until onions are translucent, about 15 minutes. Add carrots and remaining ingredients. Cook an additional 5 minutes.
Pour the mixture into a food processor and puree. If too thick, add a little of the carrot cooking liquid until mixture is the consistency of mashed potatoes.
Serves 6.
