2 bunches of celery, about 13 stalks with their leaves, sliced
1 bunch of parsley, sliced
2 tablespoons fresh thyme
Celtic Sea Salt
Heat a stock pot. Add and saute the olive oil, onions, bay leaves and garlic for 3 minutes. Add squash. Add 8 cups of water. Cover the pot and stew for 5 minutes. Add celery. Cover the pot and stew for 10 minutes. Add the parsley, herbs, honey, sugar and thyme. Simmer for 15 more minutes. Season with salt and pepper to taste.