Butternut Squash Soup

Try this easy recipe on a cold winter day.

Butternut Squash Soup

Prep Time 30 mins
Cook Time 1 min
Total Time 31 mins
Course Sides

Ingredients
  

  • 10 lbs Butternut squash
  • 1/2 cup honey
  • 1.5 gallons chicken stock
  • 3 thinly sliced Shallots
  • 1/2 lb butter
  • 1/2 lb flour
  • 3 rosemary sprigs
  • Salt and pepper to taste

Instructions
 

  • Cut the squash in half, clean out, and smear with honey.
  • Roast in 350-degree oven for one hour, until soft.
  • In a stockpot, melt butter; add sliced shallots and sauté until tender.
  • Add flour and stir continuously.
  • Add 1/3 of the stock.
  • Add squash and remaining stock and rosemary.
  • Simmer 45 minutes.
  • Add salt and pepper to taste.
  • Puree soup (remove rosemary) and return to heat.
  • Put rosemary back in soup and simmer 15 minutes.
  • Season to taste.