401 S. Columbus Blvd., Philadelphia, PA 19106

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Butternut Squash Soup


3 butternut squash
3 each sweet potato, baking potato, carrot, celery, Spanish onion, bay leaf
1/2 t cinnamon
1 T curry powder
2 C heavy cream
3 C maple syrup
1/2 C honey
3 C chicken stock
1/8 t cayenne pepper


• Sweat out vegetables in 1/2 pound of unsalted butter.
• When vegetables are soft add the remaining ingredients except for the maple syrup, honey and heavy cream.
• Cook on medium flame until all the ingredients are soft. • Puree in a blender until smooth.
• Adjust seasoning until you achieve desired sweetness then finish with heavy cream.
• The garnish for this soup at the restaurant is fried shallots that have been dredged in a Cajun flour mixture (all-purpose flour mixed with blackening spice and salt.) Fry until crispy, then place on paper towel to soak up any extra oil.
• Cilantro scallion cream: Blanch 1 bunch of cilantro with 1 bunch of scallion tops, green part only, puree in blender with sour cream and season with salt and pepper.

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