Rosemary Butternut Squash Soup

Serves 10

2 lbs butternut squash, peeled and chopped then roasted
1 carrot, medium dice
1/2 onion, medium dice
1 branch celery, medium dice
vegetable stock
2 sprigs rosemary chopped finely

Sauté carrot, onion and celery with rosemary and s/p for 20 minutes. Add squash and add just enough stock to cover squash. Cook until squash is soft. Puree, adjust thickness and season.

This recipe was created by Tracey Black, chef and co-owner of Epicuria, a retail fine food store and full service caterer located at 419 Mackay Street, Ottawa, Ontario, K1M 2C5. Telephone: 613-745-7356.


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