We are officially in the middle of soup season.
Executive Chef David Wells from EVO Public House joins us in the Kirby And Holloway Kitchen to make butternut squash soup and bread pudding.
Butternut Squash Soup
- 2 cups diced and peeled butternut squash
- 1/2 cup each onion, celery and carrot diced
- 2 cups heavy cream
- 1/2 tsp pumpkin spice
- 1/3 cup maple syrup
- 1/2 tsp poultry seasoning
- 1 tsp fresh sage
- 1 tsp fresh thyme
- Butter as needed
- Salt and pepper to taste
- Sautee the vegetables over medium heat until softened and fragrant.
- Add remaining ingredients and simmer over low heat for 20 minutes.
- Puree in a blender until smooth.
Bread Pudding
- 8 cups cubed bread, Texas toast
- 6 egg yolks
- 1 small can sweetened condensed milk
- 2 cups heavy cream
- 1/2 cup.brown sugar
- 1/4 cup sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 2 tablespoons bourbon
- In a medium pot, steep the heavy cream with the spices.
- Remove from heat and add sugars, stir to combine.
- In a large bowl, mix the egg yolks with the condensed milk than temper in the heavy cream mixture. Add vanilla and bourbon, then fold in bread.
- Put this mixture onto a baking dish, cover with foil and allow to sit at room temperature for an hour.
- Bake at 300 degrees for about an hour or until mixture is set.
- Serve warm with ice cream.
