Recipe - Roasted Butternut Squash Soup (Spruce)

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

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 EATLF Digest by PatHanneman kitpath@earthlink.net on Mar 01,
1999, converted by MM_Buster v2.0l.