How To make Roasted Butternut Squash Soup(Spruce)

2 small butternut squash

halved, seeded
honey :

preferably chestnut honey

as needed 3 shallots :

minced
2 tablespoons butter
3 quarts stock
1 tablespoon fresh rosemary

finely chopped
salt and black pepper :

to taste
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.
Kitpath (Pat Hanneman)