Butternut squash soup - keith luce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Butternut squash;(about 1 lb |
| 2 | tablespoons | Chestnut honey; or regular honey |
| 1 | tablespoon | Butter |
| 2 | Shallots; minced | |
| 1 | quart | Chicken stock |
| 2 | teaspoons | Fresh rosemary leaves;minced |
| Salt, white pepper to taste | ||
| Honey to taste | ||
| 1½ | cup | Herb-flavored wild rice, cooked (optional) |
Directions
1. Cut the squash in half and discard the seeds. Brush squash halves with honey. Roast in a preheated 350-degree oven until tender, about 1½ hours. Let cook, then cut flesh from skin (you'll have about 1 ½ cups squash flesh).
2. Melt butter in a heavy-bottomed saucepan. Add shallots and cook over low heat until translucent, about 2 to 3 minutes.
3. Add squash and 1 quart of chicken stock. Raise heat to high and bring to a boil. Reduce heat to medium-low, add rosemary and simmer for 10 minutes.
4. Puree soup in a blender or food mill, adding more stock if needed to achieve the desired consistency. Season with salt, white pepper and honey.
5. For a heartier soup, stir in wild rice.
Source: Chicago Sun Times, September 4, 1996
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