Butternut squash soup - keith luce

1. Cut the squash in half and discard the seeds.
2. Brush squash halves with honey.
3. Roasti in a preheated 350°F oven until tender, about 1 ½ hours.
4. Let cook, then cut flesh from skin (you"ll have about 1 ½ cups squash flesh).
5. Melt butter in a heavy-bottomed saucepan.
6. Add shallots and cook over low heat until translucent, about 2 to 3 minutes.
7. Add squash and 1 quart of chicken stock.
8. Raise heat to high and bring to a boil.
9. Reducei heat to medium-low, add rosemary and simmer for 10 minutes.
10. Pureei soup in a blender or food mill, adding more stock if needed to achieve the desired consistency.
11. Seasoni with salt, white pepper and honey.
12. For a heartier soup, stir in wild rice.