** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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