Butternut Squash Soup
Prep Time
30 minutes
Cook Time
1-1.5 hours
Prep Time
30 minutes
Cook Time
1-1.5 hours
  • 10lbs Butternut squash
  • 1/2cup honey
  • 1.5gallons chicken stock
  • 3thinly sliced Shallots
  • 1/2lb butter
  • 1/2lb flour
  • 3rosemary sprigs
  • Salt and pepper to taste
  1. Cut the squash in half, clean out, and smear with honey.
  2. Roast in 350-degree oven for one hour, until soft.
  3. In a stockpot, melt butter; add sliced shallots and sauté until tender.
  4. Add flour and stir continuously.
  5. Add 1/3 of the stock.
  6. Add squash and remaining stock and rosemary.
  7. Simmer 45 minutes.
  8. Add salt and pepper to taste.
  9. Puree soup (remove rosemary) and return to heat.
  10. Put rosemary back in soup and simmer 15 minutes.
  11. Season to taste.