Roasted butternut squash soup(spruce)

 
                   Roasted Butternut Squash Soup (Spruce)
 
 Recipe By     : Keith Luce, Spruce Restaurant
 Serving Size  : 14   Preparation Time :0:00
 Categories    : Squash Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      small         butternut squash -- halved, seeded
                         honey -- preferably
                         chestnut honey -- as needed
    3                    shallots -- minced
    2      tablespoons   butter
    3      quarts        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.
 
 Kitpath (Pat Hanneman)
 
 
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