The Story Behind Our Famous Butter Soup at Pita & Olive — Inspired by Michelin-Starred Chef Jean-George

Pita & Olive

🥣 A Michelin-Inspired Masterpiece Comes to Clifton Park

Every season at Pita & Olive, we spotlight one dish that captures warmth, creativity, and the Mediterranean spirit. This fall, that dish is our signature Butter Soup — a recipe with a story as rich as its flavor.

Our founder first discovered this combination while dining at Jean-Georges’ Michelin-starred restaurants in New York City and the Bahamas. The silky texture, depth of flavor, and surprising brightness of the soup left a lasting impression. After years of refining the balance of ingredients, he brought his own version home — infusing it with Mediterranean touches that make it uniquely Pita & Olive.

🍂 The Flavor Journey

Our Butter Soup is a comforting yet elevated blend of:

• Red lentils — creamy, protein-rich, and perfectly balanced.

• Roasted butternut squash — naturally sweet with a smoky edge.

• Golden fried onions and pumpkin seeds for crunch.

• House-made yogurt, sumac, and a squeeze of fresh lemon for that bright finish.

• A drizzle of cold-pressed olive oil — because no Mediterranean recipe is complete without it.

Each bowl is a study in contrasts — smooth and textured, rich yet fresh, simple yet sophisticated.

👨‍🍳 Want to Make It at Home? Here’s the Easy Version

This recipe serves 4–6 people and captures the same essence of our in-house version — perfect for a cozy evening or dinner party.

🛒 Ingredients:

• 2 medium butternut squashes

• 3 cups red lentils, soaked 15–20 min

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 inch fresh ginger, grated

• 1 tsp ground chili pepper (optional, for warmth)

• 3 tbsp olive oil

• 6 cups water or vegetable broth

• ½ cup half-and-half or milk

• Salt and pepper, to taste

• Optional toppings: fried onions, pumpkin seeds, yogurt, lemon zest, and sumac

🥣 Directions:

1. Roast the squash: Place both squashes (whole) in the oven for 15 minutes to soften. This makes cutting easier and adds a subtle roasted flavor.

2. Prep the lentils: Soak in water for 15–20 minutes to clean and soften.

3. Sauté aromatics: In a large pot, heat olive oil, then add diced onions, garlic, ginger, and chili pepper. Sauté for 5–6 minutes until fragrant.

4. Add squash and broth: Peel, dice, and add the squash to the pot. Pour in 6 cups of water or broth—season with salt and pepper. Let simmer until the squash softens.

5. Add lentils: Stir in the lentils and continue simmering until they break down and begin to thicken the soup.

6. Add creaminess: Stir in half-and-half or milk. Let it simmer for 10 more minutes.

7. Blend: Remove from heat and blend until smooth and velvety. Adjust seasoning to taste.

8. Top it off: Serve with a drizzle of olive oil, fried onions, pumpkin seeds, yogurt, and a sprinkle of lemon and sumac.

💡 Chef’s Note: The key to this soup is balance — the acidity from lemon and sumac brings the buttery richness to life.

🧡 Why We Love It

This dish isn’t just seasonal — it’s sentimental. It connects our kitchen in Clifton Park to the culinary artistry of New York’s Michelin-star world, all while staying true to Pita & Olive’s Mediterranean soul.

Whether you’re joining us in the restaurant or trying your hand at home, Butter Soup is our invitation to slow down and savor.

📍 Try It at Pita & Olive

Experience the full version made by our team — perfected over years of tasting, testing, and crafting.👉 Visit us in Clifton Park or order online: pitaandolive.com📞 Call: (518) 280-1444

Or leave a comment below and we’ll send you the detailed restaurant-size recipe straight to your email.