Recipe number 9618 is

Butternut Squash Soup - Keith Luce

The ingredients are:
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)

The recipe yield is:
4 Servings

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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