Butternut squash soup - keith luce

Yield: 4 Servings

Measure Ingredient
1 small Butternut squash;(about 1 lb
2 tablespoons Chestnut honey; or regular honey
1 tablespoon Butter
2 \N Shallots; minced
1 quart Chicken stock
2 teaspoons Fresh rosemary leaves;minced
\N \N Salt, white pepper to taste
\N \N Honey to taste
1½ cup Herb-flavored wild rice, cooked (optional)

1. Cut the squash in half and discard the seeds. Brush squash halves with honey. Roast in a preheated 350-degree oven until tender, about 1½ hours. Let cook, then cut flesh from skin (you'll have about 1 ½ cups squash flesh).

2. Melt butter in a heavy-bottomed saucepan. Add shallots and cook over low heat until translucent, about 2 to 3 minutes.

3. Add squash and 1 quart of chicken stock. Raise heat to high and bring to a boil. Reduce heat to medium-low, add rosemary and simmer for 10 minutes.

4. Puree soup in a blender or food mill, adding more stock if needed to achieve the desired consistency. Season with salt, white pepper and honey.

5. For a heartier soup, stir in wild rice.

Source: Chicago Sun Times, September 4, 1996

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