• Prep Time:
  • Cooking Time:
  • Serves: 14 servings

Roasted Butternut Squash Soup (Spruce)

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 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

 Directions

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.

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