Gingered Carrots and Squash

This delightful blend of carrots and yellow squash is a great change of pace from potatoes or rice.


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


1/2 teaspoon salt to taste

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


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.