Food for the Fall — Squash Soup

As autumn approaches, the leaves begin to turn vibrant colors and the temperature falls. It is the time of year to savor those comfort foods and indulge in treats that only come once a year. Many are inspired to find new ways to incorporate the classic pumpkin or other favorite seasonal produce, using some of those beloved spices and herbs. Since these items are also versatile, they can be included in every course of your meal. There is no better way to start your evening than with a warm bowl of squash soup. The following is a recipe, which can also be found on the Atlantic Room menu, is easy to make and sure to impress family and friends at any holiday gathering:


2 butternut squash, halved and seeded

3 tablespoons extra-virgin olive oil

1/2 half cup of honey

2 teaspoons salt

1 cup butter

1 quart of cream

1/4 cup pulp free orange juice

1 teaspoon pumpkin oil

Lump crab meat



Take the butternut squash and coat them with extra virgin olive oil and honey. Take your salt and season to taste. Roast at 350 degrees Fahrenheit for about an hour. While doing this melt the butter. Once squash is soft and lightly browned, add to butter. With a spoon begin to mash the squash. Add the cream and the pulp free orange juice. Puree combined ingredients in a blender until smooth. Garnish with pumpkin oil, lump crab meat, and croutons.

This fine dish is brought to you by Jonathan Banta, Chef de Cuisine at The Atlantic Room in The Ocean Course clubhouse –