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Roasted Butternut Squash Soup (Spruce)
Recipe By : Keith Luce, Spruce Restaurant
Serving Size : 14 Preparation Time :0:00
Categories : Squash Soups
Amount Measure Ingredient -- Preparation Method
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2 small butternut squash -- halved, seeded
honey -- preferably
chestnut honey -- as needed
3 shallots -- minced
2 tablespoons butter
3 quarts stock
1 tablespoon fresh rosemary -- finely chopped
salt and black pepper -- to taste
1. Brush each squash half with 1 tablespoon honey. Roast at 350 degrees
until tender, about 45 minutes; cool. Remove flesh from skin.
2. In a saucepan over low heat, saute shallots in butter until translucent.
Add squash and 3 quarts stock. Bring to boil.
3. Reduce heat. Add rosemary. Simmer 10 minutes.
4. Transfer to a blender and puree. Add remaining stock. Blend well. Season
to taste with salt, pepper and additional honey. Soup should be brothy.
Kitpath (Pat Hanneman)
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