Roasted Butternut Squash Soup (Spruce)

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Roasted Butternut Squash Soup (Spruce) Ingredients

2 sm Butternut squash; halved,	3 qt Stock
Honey; preferably chestnut	1 tb Fresh rosemary; finely
3 Shallots; minced	Salt and black pepper; to
2 tb Butter

Instructions for Roasted Butternut Squash Soup (Spruce)

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.

Main Ingredient: SoupCuisine: Uncategorized

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