3751 Robert Grissom Parkway, Myrtle Beach, SC 29577
www.Croissants.net

Walter Jones, Head Chef at Croissants

Originally from Virginia, Walter moved to Myrtle Beach in 1972. For 22 years Walter managed the original Christmas Shoppe’s on Business 17.  Passionate for his love of creating, and onto new endeavors, Walter trained with Heidi Vukov when he joined the Croissants team in 2003.  At Croissants, Walter works his magic creating daily specials and serving guests with his warm, homespun smile.

Years of design enriches Walters attributes in which he contributes by decorating for special Bridal luncheons and catering events with Croissants.

An avid beach walker and treasure seeker, you may find Walter any afternoon strolling the beach, smiling and enjoying the sun on his shoulders…Looking for the BIG one, Sharks Tooth that is.

RECIPE

Butternut Squash Soup

Ingredients:

1 cup and 2 Tbls chopped onion
¾ cup butter
18 cups Peeled and cubed Butternut Squash
9 Cups Water
12 Cubes Chicken Bouillon/ or stock
1 1/2  Dried Marjoram
¾  teaspoons black pepper
¼ teaspoons cayenne pepper
6-8 ounce packages Cream Cheese

Directions:

In large saucepan, sauté onions in butter until tender. Add squash, Water, Bouillon, marjoram. Black and cayenne pepper .  Bring to boil. Cook 20 minutes or until squash is tender.

Puree squash and cream cheese in food processor in batches until smooth. Return to saucepan, and heat through.  Do not allow to boil.

Print Recipe (PDF)