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Roasted Butternut Squash Soup

Recipes from the Sazerac Chef De Cuisine - Cody Curl

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Cody Curl is chef de cuisine at the Sazerac Restaurant, located inside The Roosevelt New Orleans, a Waldorf Astoria hotel. With nearly 10 years in the food and beverage industry, Curl honed his skills at the Hilton Dallas Lincoln Center by starting out as a line cook and moving up in the ranks to senior sous chef prior to arriving in New Orleans. Join Cody each week as he shares some of his favorite winter recipes.

The Sazerac Restaurant is located inside the historic Roosevelt New Orleans Hotel, just off the grand lobby. Lunch is served from 11 a.m. to 2 p.m. Monday through Saturday, and dinner is served from 5:30 p.m. to 10 p.m. Thursday through Saturday. Reservations can be made by calling (504) 648-5486.

This seasonal favorite relies on the golden hues of nature and the sweetness brought on by cooler temperatures.


Ingredients

• 1 2-pound butternut squash, halved lengthwise, seeded

• 2 cups (about) canned low-salt chicken broth Pinch of grated nutmeg

• 1 cup heavy cream

• ¼ lb unsalted butter

Chopped fresh chives or green onions (optional)

Directions

Preheat oven to 375°F. Spray glass baking dish with vegetable oil spray. Place squash cut side down in prepared dish. Pierce each squash half several times with toothpick or skewer. Bake until squash is tender, about 45 minutes. Using large spoon, scrape squash into processor; discard peel. Add 1 1/2 cups broth and nutmeg and puree until smooth. Transfer puree to heavy large saucepan. Mix in cream, butter and enough broth to thin to desired consistency. Stir soup over medium heat until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Top with chives, if desired.

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