Gingered Carrots and Squash

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

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

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.


golden blossom honey product