Cleveland Cooks: Seasonal Puree of Butternut Squash Soup & Cinnamon Crème Fraiche

Cleveland Cooks: Seasonal puree of Butternut Squash and cinnamon crème fraiche
Prepping Butternut Squash Soup. (Source: WOIO)
Prepping Butternut Squash Soup. (Source: WOIO)
Butternut Squash Soup ingredients. (Source: WOIO)
Butternut Squash Soup ingredients. (Source: WOIO)

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

Instructions

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

Garnish

  • 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.

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