Recipe for Roasted Butternut Squash Soup (Spruce) 
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Yield:
14
Ingredients:
Amount Ingredient
2 sm butternut squash halved, seeded
honey preferably
chestnut honey as needed
3 x shallots minced
2 tbl butter or margarine
3 qt stock
1 tbl fresh rosemary finely chopped
Instructions:
Instructions: 1. Brush each squash half with 1 tablespoon honey. Roast at 350 degrees until tender, about 45 minutes; cool. Remove flesh from skin.

2. In a saucepan over low heat, saute shallots in butter until translucent. Add squash and 3 quarts stock. Bring to boil.

3. Reduce heat. Add rosemary. Simmer 10 minutes.

4. Transfer to a blender and puree. Add remaining stock. Blend well.

Season to taste with salt, pepper and additional honey. Soup should be brothy.

Serve as: Butternut Squash Soup With Honey And Roasted Barley Risotto

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