CLEVELAND, OH (WOIO) - Marble Room Steaks and Raw Bar
Seasonal Puree of Butternut Squash Soup
- Yield: 2 quarts
- 2 qt. Butternut Squash, medium dice
- 1 Sweet Onion or Shallot, medium dice
- 2 c. Coconut Milk
- 3 T. Honey
- 1 tsp. Sherry Vinegar/Apple Cider
- 2 T. Salt
- 2 Bay leaves
In a medium sauce pot, combine all ingredients. Simmer for approximately 15-20 minutes over medium heat. Stir occasionally to prevent any scorching. Once tender, remove bay leaves and puree in a blender until silk smooth consistency is achieved. You can adjust consistency of soup with the addition of more coconut milk or hot water depending upon preference.
Cinnamon Crème Fraiche
- ½ c. Sour Cream
- 1/8 t. Ground Cinnamon
- ½ T. Brown Sugar
Combine all ingredients in a small bowl and mix until smooth
- ½ c. Pepita Seeds/Pumpkin Seeds
- ½ t. Ras al Hanout spice
- 2 t. Extra Virgin Olive Oil
Combine all ingredients in a small bowl. Toss until evenly coated with spice mix. Toast in 350* oven for 4-6 min until crisp.
You can also add any of your favorite seasonal dried fruit or nut for additional garnish.