with Seminole Hard Rock Hotel & Casino Tampa Top Chefs
Roasted Butternut Squash Soup
By Council Oak Steaks & Seafood Head Chef
Mike Balles
Ingredients:
• 4 pounds whole butternut squash
(about 2 medium), halved lengthwise and
seeds removed
• 4 pounds whole acorn squash (about 3 medium),
halved lengthwise and seeds removed
• 4 ounces Chinese five spice
• 8 ounces honey
• 8 ounces maple syrup
• 2 1/2 cups vegetable stock
• 2 1/2 cups water
• 1 1/2 t