BUTTERNUT SQUASH SOUP by Chef James Boyce

--------------------------------------------------------------------------SERVICE FOR 6---------------------- INGREDIENTS

2 tablespoons butter, unsalted 1 large butternut squash, peeled,

large dice 2 large carrots, peeled, large dice 1 small yellow onion, peeled,

large dice 1 cinnamon stick 1 star anise ½ cup clover honey 2 quarts chicken stock 1 cup heavy cream salt and fresh gound white pepper

METHOD Place large soup pot over medium heat, add butter, squash, carrots, onion, cinnamon stick and star anise and cook until vegetables begin to soften. Add honey and continue to cook for five more minutes. Add chicken stock, bring to a boil and cook until squash is tender. Add cream and bring to a boil, remove cinnamon and star anise, blend until smooth. Season soup with salt and pepper to taste. Pass soup through a fine mesh strainer and serve in a warm bowl.