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  Recipe Home » Soups » Butternut Squash Soup - Keith Luce
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  Butternut Squash Soup - Keith Luce
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 239
Ingredients:
1 small Butternut squash, (about 1 lb
2 tbsp Chestnut honey, or regular honey
1 tbsp Butter
2 Shallots, minced
1 qt Chicken stock
2 tsp Fresh rosemary leaves, minced
Salt, white pepper to taste
Honey to taste
1 1/2 cup Herb-flavored wild rice, cooked (optional)
Instructions:
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
1 1/2 hours. Let cook, then cut flesh from skin (you'll have about 1
1/2 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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