Honey Butternut Squash Soup
• 2 tbsp unsalted butter
• 2 shallots, finely chopped (about 1/2 cup)
• 1 medium-sized carrot, diced
• 1 stalk celery, diced
• 1 butternut squash (about 3 lbs) peeled, seeded, and diced into 1/2 inch cubes
• 4 cups stock (vegetable or chicken, homemade preferred)
• 1 cup water
• 1/4 cup Pinecreek honey
• 1/3 cup light cream
• 1 tsp lemon juice
• 1/8 to 1/4 tsp ground nutmeg
• Salt and pepper
• Melt butter over medium heat in a 6 quart pot. Saute shallots, diced carrot and celery until shallots soften, about 5 or 6 minutes.
• Add diced squash, stock, water, and honey. Bring to a boil, reduce heat and simmer in open pot until vegetables are tender, about 30 minutes.
• Run soup base through strainer separating broth from solids. In small batches puree solids in food processor or blender. Return broth and pureed solids to pot.
• Blend in light cream, lemon juice, and nutmeg. Over medium heat, stirring the whole time, bring to serving temperature. Blend in salt and pepper to taste, serve immediately.
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