This is best if made a day before serving.
Butternut squash is a staple in New England, where it turns up in stuffings, pies and soups, as well as side dishes. This soup is a natural in the autumn, and, in fact, makes a special first course for Thanksgiving dinner. In addition to the seasonings we’ve used to give it some zip, we’ve dressed it up with a little cinnamon and vanilla to bring out the natural sweetness of this delicious squash.
If you want to serve your soup the way we do in Louisiana, place a heaping tablespoon of cooked rice in the bowl first.
Etouffee means smothered, and in this traditional Louisiana dish the shrimp or crawfish are smothered with a great combination of seasoned vegetables in a dark roux.
This perennial American favorite is creamy and filling, just perfect for the crisp days of autumn. Because our version is cooked less than 30 minutes after the corn is added, the flavor of the fresh corn really comes across.