Yellow Squash & Golden Potato Soup
 
Ingredients
  • 4 tbsp butter
  • 1 cup onions, medium dice
  • 6 cups yellow squash, diced
  • 3 cups golden potatoes, peeled & diced
  • 8 cups chicken stock (or vegetable)
  • kosher salt & red pepper to taste
  • 2-3 ounces heavy cream (optional)
  • 2 tbsp butter
  • 1 cup leeks, washed & julienne
  • 1 pound Louisiana Crawfish Tails with fat
  • 1 cup yellow squash, julienne
  • 1 cup diced tomatoes
  • 2-3 tbsp roasted green chilies, peeled & diced
  • 2-3 cilantro, chopped
  • kosher salt, to taste
Instructions
  1. In a stock pot, heat butter, add onions & sauté for 3-4 minutes. Add squash & potatoes and sauté for 10-12 minutes. Add stock, season and simmer until squash & potatoes are tender- 25-30 minutes.
  2. Blend well with burmixer or transfer to food processor.
  3. Add cream to the soup, if you wish. Taste & adjust seasoning.
  4. In a saute pan, melt butter & add leeks. Sauté for
  5. minutes. Add 3-4 tbsp of water and continue cooking.
  6. Add crawfish tails, squash and continue to sauté for 2 minutes then add remaining ingredients.
  7. Pour soup in a bowl and top with sautéed vegetables.
Recipe by Louisiana Cookin' at https://louisianacookin.com/discover-the-taste-and-tradition-of-louisiana-crawfish/