Roasted Butternut Squash Soup

6 regular servings
18 soup shot servings

Ingredients

3lbs Butternut Squash
2 Tbsp canola oil
½ Fennel bulb, medium dice
1Small onion, medium dice
2 Shallots, medium dice
1 Leek, medium dice
3 Cloves garlic, sliced
2 Tbsp Ras el Hanout
2 oz Honey
1 cup Milk
3 qt Vegetable or Chicken Stock
¼ lb Butter
Salt and pepper to taste

1. Cut squash in half lengthwise and remove seeds.Lightly coat with oil and season with salt and pepper.Roast in the oven at 350 degrees for about 30 minutes or until tender
2. Allow the squash to cool a little and scrape out the meat.
3. Sweat shallots, onion, fennel, leeks and garlic in 2 tablespoons of the butter for two minutes.Add Ras el Hanout* and sweat for an additional minute
4. Add stock, milk, squash and honey and bring to a boil.
5. Simmer soup for twenty to thirty minutes.
6. Puree soup in a blender to a smooth consistency adding the remaining butter a little at a time*
7. Season and pass though a chinois or fine strainer
8. Divide into six bowls and garnish*

*Note: do not fill the blender more than half way and always start on a low speed before blending on high when blending hot items.

*Suitable garnishes include sweet fish such as crab or scallops.Roasted mushrooms are also a nice accompaniment.

*Ras al Hanout is a Moroccan spice blend that can be found in specialty spice stores.