Chef/owner Antoinette Oliphant,
La Table des Bonnes Soeurs
For this recipe, Chef Antoinette does not peel any of the vegetables, including the butternut squash, before putting them in the soup pot.
16 cups water
3 small yams
1 butternut squash, quartered
5 Tbsp grated ginger
1 large onion, chopped
1/4 cup light brown sugar
1 tsp nutmeg
1/2 tsp Trinidad & Tobago hot sauce
1 1/2 cups heavy cream
1. In a soup pot, at medium heat, add water, yams, squash, ginger, and onion. Cook vegetables until very soft, approximately 45 minutes. Remove from heat.
2. Into the pot add brown sugar, nutmeg, and hot sauce. Using a potato masher, mash mixture.
4. Into a second soup pot, using a loose strainer, strain mixture. Press down on strainer with a spoon to ensure that the majority of mixture strains through.
5. Add heavy cream and cook on low heat for 15 minutes to thicken.
1. Preheat oven to 350˚F.
2. On a baking sheet, place yam and squash. Roast until soft.
3. Before serving soup, use a canteloupe baller and make balls of yam and squash. Place two yam balls and two squash balls into each bowl.
Yield 4 servings