2 small butternut squash -- halved, seeded honey -- preferably chestnut honey -- as needed 3 shallots -- minced 2 tablespoons butter 3 quarts stock 1 tablespoon fresh rosemary -- finely chopped salt and black pepper -- to taste 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. Kitpath (Pat Hanneman)
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