Roasted Butternut Squash Soup
Roasted Butternut Squash Soup recipe
Yield
8 servingsPrep
5 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | small |
butternut squash
halved, seeded |
*
|
| 1 | x | chestnut honey | * |
| 3 | each |
shallots
minced |
*
|
| 2 | tablespoons | butter |
|
| 3 | quarts | stock |
*
|
| 1 | tablespoon |
rosemary leaves
fresh, finely chopped |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Low Cholesterol, Trans-fat Free
Directions
Brush each squash half with 1 tablespoon honey. Roast at 350℉ (180℃). until tender, about 45 minutes; cool.
Remove flesh from skin.
In a saucepan over low heat, sauté shallots in butter until 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.
Comments
another recipe that doesn't make sense. If you already added the 3 quarts of stock to the pot how do you add the remaining stock when there is none left. this recipe is like Hello Fresh, No guidance on seasoning. What did the chef intend to start with and you could adjust to slightly more or less as desired.