Tuesday’s Taste Tempters

Posted: Tuesday, November 15, 2011 9:16 pm

The Messenger 11.15.11

Today’s recipe has been provided by Honeydrop and Dan Lorig. (www.Honeydrop.com)
Honey Roasted Butternut Squash Soup
12 fluid ounces white wine
1 fluid ounce vegetable oil, as needed
2 ounces shallot, chopped
6 ounces celery, medium dice
3 ounces carrot, medium dice
1 tablespoon garlic clove, chopped
2 pounds butternut squash, cooked
2 fluid ounces olive oil, as needed
4 fluid ounces honey
3 quarts vegetable stock
8 fluid ounces heavy cream
salt, to taste
white pepper, ground, to taste
 Squash: Peel and seed squash. Cut squash into 1-inch to 2-inch cubes. Place squash in a medium bowl, mix with olive oil and honey to lightly coat. Spread squash over a sheet tray and lightly season with salt and white pepper. Roast at 300 degrees for approximately one hour or until fork tender
Soup: Heat oil in a medium saucepot to low heat. Add the shallots, garlic, celery, onion and carrot. Cook slowly until soft/translucent. Add white wine and simmer two minutes. Add cooked squash and vegetable stock. Bring to a boil, then simmer for one hour. Puree in a blender or food processor until very smooth, then strain. Repeat if necessary to achieve desired consistency. Add heavy cream and return to heat; simmer 20 minutes. Adjust seasoning with honey, salt and white pepper to taste.
Serve immediately.

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