ST. LOUIS, MO (KTVI) – Thanksgiving is one week away and Chef Rex Hale, from The Cheshire, showed April Simpson how to make butternut squash soup.
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Butternut Squash Soup
2 large roasted butternut squash
1 medium onion roasted
2 cloves garlic roasted
2 cups heavy cream
2 tbsp of olive oil blend
Salt and pepper to taste
2 1/2 cups of vegetable stock
1/4 cup maple syrup
Crème fraiche to garnish and toasted pumpkin seeds
Cut the squash in half
Lightly coat it with oil, salt and pepper
Roast the squash for an hour or until tender
Scoop out the squash and add the onion garlic place it into a blender or food processor add the cream, vegetable stock and the maple syrup.
Blend well and then place into a pot on medium heat.
Add the salt and pepper and stir and cook on low for a few minutes.
Garnish with sorghum flavored crème fraiche and toasted pumpkin seeds.