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Butternut Squash Soup - Keith Luce

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      Title: BUTTERNUT SQUASH SOUP - KEITH LUCE
 Categories: Soups
      Yield: 4 Servings
 
      1 sm Butternut squash;(about 1 lb
      2 tb Chestnut honey; or regular
           -honey
      1 tb Butter
      2    Shallots; minced
      1 qt Chicken stock
      2 ts Fresh rosemary leaves;minced
           Salt, white pepper to taste
           Honey to taste
  1 1/2 c  Herb-flavored wild rice,
           -cooked (optional)
 
  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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