Tuesday, January 25, 2011
Bite with Belkys: Butternut Squash Soup from 1500 Degrees (inside the Eden Roc Renaissance)
When its cold outside, you want something warm, like soup. So we're teaming up with one local chef to show us how to make her tasty comfort dish. Time to grab A Bite with Belkys.
The Chef: Paula DaSilva
The Restaurant: 1500 Degrees (inside the Eden Roc Renaissance)
The Dish: Butternut Squash Soup
1 medium butternut squash (seeded and cut in half)
4 Tbs of honey
2 Tbs of butter
1 tsp of cinnamon
1 tsp of nutmeg
2 Tbs of extra virgin olive oil
2 yellow onions (chopped)
1 carrot (chopped)
1 stalk of celery (chopped)
1 stalk of leeks (chopped)
2 cloves of garlic, smashed
5-6 sprigs of thyme
1 tsp of coriander
6 cups of chicken stock
1 cup of heavy cream
salt, to taste
Method of Preparation:
-Start by placing the the squash in a roasting pan. Then, add honey, butter, cinnamon and nutmeg. Bake it in a 350 degree oven for about 15 to 20 minutes.
-Once, the squash is baked, let it cool and remove the skin.
-Next, add a dash of extra virgin olive oil in a hot pot and toss in chopped onion, carrot, celery, leeks, smashed garlic cloves and a few sprigs of thyme. Let this all cook slowly.
-Then, add coriander and the butternut squash and mix it all together.
-Now, pour in chicken stock and let it simmer.
-After, add heavy cream and let the soup come to a boil. Then, season it with a pinch of salt, blend and strain the soup. To Plate:
At the restaurant, they garnish the soup with maple creme fraiche and chives.
Serving Suggestion: Pinot Grigio
FOR MORE INFORMATION:
1500 Degrees (inside the Eden Roc Renaissance)
4525 Collins Avenue
Miami Beach, FL 33140