Bite with Belkys: Butternut Squash Soup from 1500 Degrees (inside the Eden Roc Renaissance)

The Chef: Paula DaSilva
The Restaurant: 1500 Degrees (inside the Eden Roc Renaissance)
The Dish: Butternut Squash Soup

Ingredients:
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

Serves: 4

FOR MORE INFORMATION:
1500 Degrees (inside the Eden Roc Renaissance)
4525 Collins Avenue
Miami Beach, FL 33140
305-531-0000
http://www.1500degreesmiami.com/