| 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.
A Message from our Provider:
“Religion: a mirage. Jesus: reality”