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Roasted Butternut Squash Soup(Spruce)

Name: Roasted Butternut Squash Soup(Spruce)
Ingredients: 2 small butternut squash -- halved, seeded; 2 tablespoon butter; 3 quarts stock; 1 tablespoon fresh rosemary -- finely chopped; 1 . brush each squash half with 1 tablespoon honey. roast at 3; 2 . in a saucepan over low heat, saute shallots in butter unti; 3 . reduce heat. add rosemary. simmer 10 minutes.; 4 . transfer to a blender and puree. add remaining stock. blen

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 -- f...

maineasy

Ingredients8 items

Ingredients

2small butternut squash -- halved, seeded
2tablespoonbutter
3quarts stock
1tablespoonfresh rosemary -- finely chopped
1. brush each squash half with 1 tablespoon honey. roast at 3
2. in a saucepan over low heat, saute shallots in butter unti
3. reduce heat. add rosemary. simmer 10 minutes.
4. transfer to a blender and puree. add remaining stock. blen

Directions

1
2 small butternut squash -- halved, seeded honey -- preferably chestnut honey -- as needed 3 shallots -- minced 2 tablespoons butter 3 quart
2
Brush each squash half with 1 tablespoon honey
3
Roast at 350 degrees until tender, about 45 minutes
4
Remove flesh from skin
5
In a saucepan over low heat, saute shallots in butter until translucent
6
Add squash and 3 quarts stock
7
Bring to boil
8
Reduce heat

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