Roasted Butternut Squash Soup
Roasted Butternut Squash Soup recipe
Yield
8 servingsPrep
5 minCook
1 hrsReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | small |
butternut squash
halved, seeded |
*
|
| 1 | x |
chestnut honey
|
* |
| 3 | each |
shallots
minced |
*
|
| 3E+1 | ml |
butter
|
|
| 3 | quarts |
stock
|
*
|
| 15 | ml |
rosemary leaves
fresh, finely chopped |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
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.
