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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
Rating:
(
3.0
) by
1
users
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
Rate this recipe:
1
2
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4
5
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