Name: Roasted Butternut Squash Soup (Spruce)
Ingredients: 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

John began his epistle by saying, “What was from the beginning, what we have heard, what we have seen with our eyes, what we have looked at and touched with our hands, concerning the Word of Life” (1 Jn. 1:1). There was a time when God’s people cried out for a word from their Creator (400 years of silence), now they heard from the living Word Himself in face-to-face dialogue. There was a time when no one could see the face of God without dying (Ex. 33:20), but Jesus said, “He who has seen Me has seen the Father” (Jn. 14:9). There was a time when touching the ark improperly resulted in death (2 Sa. 6:6-7), but now John reports that God was touched with his own hands.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains	Chicago	Restaurants, Soups	14	servings

INGREDIENTS

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

INSTRUCTIONS

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.

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