Roasted butternut squash soup (spruce)
14 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | smalls | 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 | ||
Directions
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.
>Melissa's Specialty Foods May 1998: guest chef, Keith Luce, Chef, Spruce Restaurant, Chicago, Illinois
Serve as: Butternut Squash Soup With Honey And Roasted Barley Risotto Recipe by: Keith Luce, Spruce Restaurant Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Mar 01, 1999, converted by MM_Buster v2.0l.
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