We asked Elephants co-owner and chef Scott Weaver what soup he’s been making at home, and he shared this kabocha squash and fennel soup with crème fraîche and candied pumpkin seeds.
Chef Scott loves this rich and creamy soup recipe he adapted from Suzanne Goin’s Sunday Suppers at Lucques. The deep red-orange hue of the kabocha squash makes for a stunning soup, especially when accented with crème fraîche and spiced and candied pumpkin seeds.
An environmentally-friendly alternative to disposable containers, the Ele-pail can be filled with soup, macaroni and cheese, or a favorite deli case item. Bring your rinsed Ele-pail back and get a fresh one to use again!
Eat…rinse…refill…repeat… Make a $5 refundable deposit and you’re all set.
Treat yourself to a three-course Valentine’s Day dinner for $40. Choose from entrées like duck confit with Amarena cherries, surf and turf, or grilled cauliflower steak. Round out your feast with your choice of appetizer and dessert. We’ve curated a lovely selection of wine and bubbles, too.
Relax at home and let us deliver to your door. Or enjoy free pick-up from Elephants at NW 22nd, Elephants on Corbett, Flying Elephants at Kruse Way, or our SE Central Kitchen.
