Weathervane brews up soups for fall

Weathervane brews up soups for fall

October 13, 2004 

I have had lunch at A Southern Season's Weathervane restaurant in Chapel Hill a couple of times recently, and both times I ordered their Roasted Butternut Squash and Sweet Potato Soup. It was absolutely delicious! It almost tasted like dessert to me.

Could you please see if the chef would share the recipe? - B.P., Raleigh

Executive chef Michael Hamby gladly shares the recipe. And for good measure, he's also letting us in on the secrets of another flavor-packed brew, Coconut Sherry Soup with Shrimp. Though the two soups are as far apart in character as East and West, both are typical of The Weathervane's eclectic menu. Roasted Butternut Squash and Sweet Potato Soup showcases the flavors of New World at harvest time, making it a prime candidate for, say, Thanksgiving Dinner. The exotic perfumes of Coconut Sherry Soup with Shrimp, on the other hand, will be welcome at the table any time of year.

News & Observer is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service