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Butternut Squash Soup
Print Recipe
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Prep Time
30
minutes
mins
Cook Time
1
minute
min
Total Time
31
minutes
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.