Authorize.Net Verified Merchant Seal

Amazon Seal

Scientific Certification Systems

James Beard Foundation Seal

Goog Life Food Seal

OU Kosher Certified Seal

More Matters Seal

More Matters Seal
Butternut Squash Soup with Honey and Roasted Barley Risotto
By Chef Keith Luce


To Make Risotto
2 cloves Organic Garlic minced
2 stalks Organic Celery finely diced
2 tablespoon Olive Oil
1 tablespoon Butter
1/4 cup Arborio Rice (Risotto)
3 1/2 quart Roasted Butternut Squash Soup (recipe below)
1/4 cup Barley toasted cooked
1/4 cup Butternut Squash diced small
1/4 cup Romano Cheese grated
Salt and Fresh Ground Black Pepper to taste

To Make Soup
2 small Butternut Squash halved and seeded (may be substituted with Buttercup Squash)
3 Shallots minced
2 tablespoon Butter
3 quart Stock
1 tablespoon Rosemary finely chopped
Salt and Fresh Ground Black Pepper to taste
Honey (use Chestnut Honey if available) as needed


To Make Risotto
In a saucepan over moderate heat, sauté shallots, garlic and celery in oil and butter until tender.

Add rice, stirring to coat well. Do not let grains brown.

Add 3 1/2 cups soup in small batches, stirring continuously.

Add barley and squash. Continue cooking in same manner until rice is tender but al dente.

Add cheese. Adjust seasoning.

Per portion, spoon a dollop of risotto into center of soup bowl.

Ladle 1 cup soup around risotto.

To Make Soup
Brush each squash half with 1 tablespoon honey.

Roast at 350 degrees until tender, about 45 minutes; cool.

Remove flesh from skin.

In a saucepan over low heat, saute shallots in butter until translucent.

Add squash and 3 quarts stock. Bring to boil. Reduce heat.

Add rosemary. Simmer 10 minutes.

Transfer to a blender and puree.

Add remaining stock. Blend well.

Season to taste with salt, pepper and additional honey. Soup should be brothy.