Community Cook w/ Prof. Frisbie

  • February 16, 2021
  • 6:00 PM - 6:45 CST
  • Jenna Silver,
  • Not open to the public.
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    Get ready for a Community Cook! On Tuesday, February 16 at 6pm Prof. Frisbie and her daughter Abby will walk us through preparing a delicious butternut squash soup with coconut milk. Stock up on the ingredients below prior to 6pm, and join us on Zoom for an interactive Zoom cooking class.

    2 garlic cloves (keep whole)
    2 to 3 Tablespoons extra-virgin olive oil
    1 butternut squash, peeled, seeded, and cut into 1-2 inch pieces (fresh or frozen)
    2 medium sweet potatoes, peeled and cut into 1-2 inch pieces (fresh or frozen)
    1 large sweet onion, diced
    1/2 to 3/4 teaspoon ground cinnamon
    1/4 to 1/2 teaspoon ground nutmeg
    4 cups of home-made or gluten-free, yeast-free, low sodium packaged broth (Pacific Natural Foods is a good brand)
    1 13.5 ounce can full-fat coconut milk (Thai is a good brand)
    Sea salt to taste
    Ground black pepper to taste