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" Last night&amp;#039;s restaurant rocked Gordon Ramsay to his core. Handcuffs? Hair pieces? Health food? In Hollywood? Sounds about right. Dean, owner of Sante La Brea, was one of the most annoying owners to date. But there have been a few owners that I&amp;#039;ve actually liked. In fact, a few that you can&amp;#039;t help but love. Finn McCool&amp;#039;s is on the top of my list of Kitchen Nightmares to love. When Gordon revisited the restaurant you could feel the love in the room. You just wanted to hug the owners. And you knew they actually took Gordon&amp;#039;s advice to heart. With a big heart Finn McCool&amp;#039;s has provided a gift for us all this Thanksgiving, their recipe for Butternut Squash Soup. It sounds ridiculously good.  FINN MCCOOL&amp;#039;S BUTTERNUT SQUASH BISQUE INGREDIENTS 5 Large Butternut squash (peeled &amp;amp;amp; seeded) diced 4 Large Carrots (peeled) diced 2 large Sweet Potatoes (peeled) diced 2 Spanish Onions (peeled) dice 3 Sage leaves (fresh) 5 Basil Leaves (fresh) 6 cups of vegetable stock 4 cups heavy cream Salt and Ground Pepper to taste Pinch of Cinnamon, Ground Ginger, and Coriander DIRECTIONS 1. Roast all vegetables (squash, carrots, potatoes, onions and olives) until tender. 2. Season with sage, basil, salt &amp;amp;amp; pepper. 3. Add vegetable stock, heavy cream, cinnamon, ground ginger and coriander. 4. Bring to a boil and simmer gently for 15-20 minutes. 5. Puree until your desired consistency. *Optional: Top with a dollop of cream and a fresh mint leaf. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/restaurants/a23598/lets-not-talk-about-last-night/>