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Have you made Butternut Squash Soup - Keith Luce?
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Butternut Squash Soup - Keith Luce

Recipe Tags: Soup Recipes

Date Added: December 07, 2009

Ingredients:

1 Butternut Squash (about 1 lb
2 Tablespoons Honey or regular honey
1 Tablespoon Butter small lump
2 Unit Shallots minced
1 Quart Chicken Stock or vegetable stock
2 Teaspoons Fresh Rosemary minced
1 Unit Salt white pepper to taste
1 Unit Honey
1 1/2 Cups Wild Rice cooked (optional)
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Directions:

1. Cut the squash in half and discard the seeds.

2. Brush squash halves with honey. Roast in a preheated 350-degree oven until tender, about 1 1/2 hours.

3. Let cook, then cut flesh from skin (you'll have about 1 1/2 cups squash flesh).

4. Melt butter in a heavy-bottomed saucepan. Add shallots and cook over low heat until translucent, about 2 to 3 minutes.

5. Add squash and 1 quart of chicken stock. Raise heat to high and bring to a boil.

6. Reduce heat to medium-low, add rosemary and simmer for 10 minutes.

7. Puree soup in a blender or food mill, adding more stock if needed to achieve the desired consistency.

8. Season with salt, white pepper and honey. For a heartier soup, stir in wild rice.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, MSG, Poultry, Rice, Natural Sweeteners, Fructose Malabsorption, Rosemary allergies.
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