Butternut Squash Soup - Keith Luce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 small: Butternut squash, (about 1 lb
2 tbsp: Chestnut honey, or regular honey
1 tbsp: Butter,
2: Shallots, minced
1 quart: 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
Directions:
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 (youll 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
Source from luhu.jp
with honey. Roast in a preheated 350-degree oven until tender, about
1 1/2 hours. Let cook, then cut flesh from skin (youll 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
Source from luhu.jp
Tags
Soups