Roasted Butternut Squash Soup (Spruce) Recipe

Free Recipe Roasted Butternut Squash Soup (Spruce)

Recipe Type: R Recipes

Recipe Preparation: boil

Cooking Ingredients for Roasted Butternut Squash Soup (Spruce) Recipe

2 sm Butternut squash; halved,
-seeded
Honey; preferably chestnut
-honey, as needed
3 Shallots; minced
2 tb Butter
3 qt Stock
1 tb Fresh rosemary; finely
-chopped
Salt and black pepper; to
-taste

Roasted Butternut Squash Soup (Spruce) 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. >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@earthlink.net> on Mar 01, 1999, converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 14

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