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Also see Article: Louisiana Sweet Potatoes

• 2 1/2 pounds roasted butter nut squash
• 2 1/2 pounds roasted sweet potatoes
• 2 cups diced onions
• 1 1/2 gal chicken stock
• 1/4 cup molasses
• 1/4 cup honey
• kosher salt and white pepper to taste
• 1 pound crawfish tails (garnish)

Take fine julienne green onion slice and red bell pepper slice and place in ice water. Both green onion and red pepper will curl. Place in center of soup as garnish.

Roast the butter nut squash with skin on in 350F oven till tender.

Cut the squash in half & take seeds out.
After roasting, let cool till room temp.
Then, remove all skin.

Sweat onions with 1 tablespoon olive oil.

When onions are translucent add sweet potatoes and butter nut squash and cook over medium heat for 5-7 minutes.

Then add 1 1/2 gallons of chicken stock.
Bring to a boil, then reduce heat to a simmer.
Cook for about 30 minutes.

Then puree and place soup back in pot and add 1/4 cup honey and 1/4 cup molasses.

Let cook for another 15-20 minutes, adjusting with kosher salt and pepper to taste - soup should coat spoon.

Garnish with 1 pound crawfish tails.

Ladle soup in bowl, then in center place green onion-red pepper salad.

Commander’s Palace in New Orleans
Louisiana Sweet Potato Commission, Louisiana Department of Agriculture and Forestry -



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