Bite with Belkys: Roasted Acorn Squash Soup from Terrazza inside the Shore Club

The Chef: Stefano Riccioletti

The Restaurant: Terrazza (Shore Club)

The Dish: Crema Di Zucca/Roasted Acorn Squash Soup

2 acorn squash (save the seeds for the stock)

2 bay leaves

2 Tbs of black peppercorn

1 carrot

1 onion

1 stalk of celery

1 cinnamon stick

2 nutmeg

2 shallots, minced

2 Tbs of extra virgin olive oil

1 Tbs of brown sugar

-Begin by cutting the acorn squash in half. Then, scoop out the seeds and set them to the side. Season the squash with salt and place it face down on a sheet pan. Bake for about 45 minutes in a 350 degree oven.

-In the meantime, prepare a vegetable stock. In a deep pot with water, add the seeds of the squash, bay leaves, one tablespoon of black peppercorn, carrot, onion and celery. Let this simmer for one hour. Then, strain out all the goodness and set it to the side.

-Next, make a spice mix. In a food processor of blender, combine cinnamon, nutmeg and 1 tablespoon of peppercorn.

-Now, gently scoop out the flesh of the squash, but keep the skin intact.

-Sauté minced shallots in a little extra virgin olive oil. Then, add the acorn squash and slowly add the vegetable stock until its nice and creamy. Also, add brown sugar, salt, the and spice mix. Stir it all together and then puree it with a blender.

Serve the soup inside the skin of the acorn squash. At the restaurant, they also add a goat cheese creme fraiche, toasted pumpkin seeds and a drizzle of extra virgin olive oil.

Serves: 2

Serving Suggestion: Pinot Noir

1901 Collins Ave

Miami Beach, FL 33139

305-695-3226