roasted squash and papaya soup
While dining at La Luna, a roof-top restaurant in Costa Rica, we discovered this tropical soup. What’s not to love about the fantastic food and stellar views offered to La Luna diners – as this restaurant is nestled in the magnificent coastal forests of Costa Rica which allow for 360 degree panoramic vistas of the Pacific coastline and surrounding rain forest of Manuel Antonio.
PreparationAbout an hour
Roast the squash
Toss the squash with melted butter and honey. Roast squash in the oven for about 20 min at 350 or until tender.
Add squash, papaya, stock, and half and half to a pot. With an emersion blender, puree mixture.
Heat on the stove until warmed. Season with salt and pepper to taste. Garnish with papaya, and nuts. Enjoy.
- 3 lbs. of squash, peeled and cubed
- 1/2 cup honey
- 4 Tablespoons of butter
- 1 cup pureed papaya
- 2 cups half and half
- 2 cups chicken or veggie stock
- chopped toasted nuts