Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 14 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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. >Melissas 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 on Mar 01, 1999, converted by MM_Buster v2.0l.
