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Butternut Squash Soup

3 large butternut squash
1 cup apple juice2 cups heavy cream
3 cups whole milk
½ teaspoon nutmeg (ground)
½ teaspoon cloves (ground)
½ teaspoon allspice (ground)
½ cup unsalted butter
Kosher Salt to taste

Cut squash in half and remove seeds. On a sheet pan bake squash skin side up at 350 degrees for 40-50 minutes or until soft.

After squash is cooked and now cooling, add all remaining ingredients into a large pot and bring to a simmer then turn off.

Now scoop the pulp out of the squash and add pulp to the liquid. Stir well and bring back to a simmer than turn off. In small batches add soup to a blender and puree until smooth.

Serves 8 to 10.

Avocado Soup

Yield: 8-10 portions

4each Ripe Avocado
1each English Cucumber (peeled)
1each Green Pepper (medium)
5sprig Green Onion1stalk Celery
2each Lemon
2each Lime
32oz Water
1cup Ice
1/2tsp Ground Cumin
2tsp Kosher Salt

Place all of the above ingredients into a blender and puree until smooth. Then pass through a fine mess strainer and refrigerate for 1 hour.

White Bean Cassoulet

½ lb. Dried navy or great northern beans
2 Carrots
1 stalk Celery
1 White onion
3 slices Pancetta or Bacon
4 Sausages (We like pork but veal, chicken and turkey sausage all work too)
¼ cup Vermouth
1 cup White Wine
2 T Olive Oil
½ lb. Butter
32 oz. Chicken Stock
½ cup Parsley, chopped
½ cup Thyme
½ cup Chives or Scallions, chopped
1 Lemon; juiced


Soak beans in cold water overnight, next day strain of water. Cook beans with onions in wine and vermouth until tender. Render pancetta, add vegetables, sausage and sauté. Add cooked beans, and add chicken stock, oil and butter. Simmer until vegetables are soft. Take out 1/3 of Cassoulet, blend and add back. Season with salt and pepper, finish with the chopped herbs and lemon juice.