Roasted Butternut Squash Soup (spruce)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chicago | Restaurants, Soups | 14 | Servings |
INGREDIENTS
| 2 | Butternut squash, halved | |
| seeded | ||
| Honey, preferably chestnut | ||
| honey as needed | ||
| 3 | Shallots, minced | |
| 2 | T | Butter |
| 3 | qt | Stock |
| 1 | T | Fresh rosemary, finely |
| chopped | ||
| Salt and black pepper, to | ||
| taste |
INSTRUCTIONS
Brush each squash half with 1 tablespoon honey. Roast at 350 degrees until tender, about 45 minutes; cool. Remove flesh from skin. In a saucepan over low heat, saute shallots in butter until translucent. Add squash and 3 quarts stock. Bring to boil. Reduce heat. Add rosemary. Simmer 10 minutes. 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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Nutrition (calculated from recipe ingredients)
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Calories: 232
Calories From Fat: 78
Total Fat: 8.8g
Cholesterol: 17.3mg
Sodium: 1724.2mg
Potassium: 604mg
Carbohydrates: 32.2g
Fiber: <1g
Sugar: 6.2g
Protein: 8.2g