September , 2015
By: John Besh for Mercury News
New Orleans is known for its flavorful, decadent fare, and this seafood-spiked squash soup is every bit as creamy and decadent as you might expect from a cookbook by award-winning NOLA chef John Besh. His newest book is "Besh Big Easy: 101 Home Cooked New Orleans Recipes." You won't want to make this soup every day -- or not unless you want to be wider than you are tall -- but for special occasions, it's a showstopper.
Besh uses a big green-and-white striped Southern heirloom cushaw squash, a type of white-fleshed pumpkin, for this recipe, but you can use summer squash or any pale-fleshed hard winter squash. We used a mild-flavored confetti squash, which has a mottled golden, white and green rind.