Chef Manuel Romero, whose food has earned Olea the rank of Best Spanish Restaurant in the New York Tri-State area, is a guest Nov. 23 on WFSB’s popular lifestyle show “Better Connecticut,” hosted by Scot Haney and Kara Sundlun.
The show airs at 3 p.m. on the CBS affiliate in Connecticut (Channel 3 on cable systems.) See the video here.
In honor of his appearance the day before Thanksgiving, Chef Romero is presenting butternut squash soup, a hearty prelude to a traditional feast of turkey and trimmings—and also the perfect dish to warm body and soul throughout the long, cold winter that has already arrived in Connecticut.
Butternut squash soup is not only rich and delicious, but it’s also packed with vitamins, minerals, antioxidants and Omega 3 fatty acids—all the things physicians recommend in a healthy diet.
Try Chef Romero’s delicious winter warmer at home, and then come to Olea for dinner to experience the full range of the chef’s delicious and beautiful Mediterranean cuisine.
BUTTERNUT SQUASH SOUP
1 lb butternut squash (peeled)
12 oz Spanish onions
10 oz carrots
5 oz potatoes
1 bay leaf
6 cloves garlic
8 oz white wine
- Dice the onions,carrots, leek and potatoes.
- Poach the onion, carrots, leek, garlic and bay leaf for about 3 minutes.
- Add white wine, potato and butternut squash.
- Cook out the wine for about 3 minutes, then cover the vegetables with water and simmer for 40 minutes.
- Remove bay leaf and blend mixture together until you see a smooth consistency.
- Taste for salt.
Add roasted pumpkin seeds for serving.