Recipe for soup featured in Amelia Island Restaurant Week

JACKSONVILLE, Fla. — The 16th Amelia Island Restaurant Week begins on Friday January 19th and First Coast News got a sneak peek when chefs from The Ritz-Carlton, Amelia Island stopped by GMJ Saturday morning.

Garrett Gooch, the executive chef at The Ritz-Carlton, Amelia Island was joined by chef Victor Solano of Coast Restaurant at The Ritz-Carlton to prepare a butternut squash soup live on air.  The recipe is included later in this story.

25 different restaurants across Amelia Island will participate in Restaurant Week and a full list of the restaurants can be found here.

Butternut Squash Soup Recipe (serves 8-10):

½ Teaspoon nutmeg (ground)

½ Teaspoon clove (ground)

½ Teaspoon allspice (ground)

• Cut squash in half and take out seeds. On a sheet pan bake squash skin side up at 350 degrees for 40-50 minutes or until soft.
• After squash is cooked and now cooling, add all remaining ingredients in to a large pot and bring to a simmer then turn off.
• Now scoop the pulp out of the squash and add pulp to the liquid. Stir well and bring back to a simmer then turn off.  In small batches add soup to a blender and puree until smooth.