Roasted Squash Coconut Soup

More Information About This Class

What to expect in your cooking class: Our classes are the ultimate guided discovery roadmap to help you discover your inner culinarian. Our guided discovery method allows you to actively participate in discovering knowledge in the kitchen. Your Chef instructor will verbally guide you through every step - starting from prepping ingredients, cooking steps until your dishes are complete and plated. Your Chef instructor will not be cooking alongside you, rather your Chef is 100% focused on you, sharing instructions, tips and tricks personalized just for you. YOUR MENU: Roasted Squash Coconut Soup Farro Salad INGREDIENTS YOU'LL NEED: 1 winter squash (like acorn, butternut, squash) 1 cup unsweetened coconut milk 2 cups vegetable broth 1 whole head of garlic 1-2 shallots Salt & pepper, to taste Pinch of cayenne pepper 1/4 cup olive oil A few sprigs of sage Pepita seeds (squash seeds) 1 cup farro (pearled or semi-pearled) 2 cups vegetable or chicken broth (or water) 1 medium butternut squash (or any winter squash), peeled and diced 1 cup Brussels sprouts, trimmed and halved 1/2 cup dried cranberries 1/2 cup pecans, roughly chopped 2 tablespoons olive oil 1 tablespoon maple syrup 2 tablespoons balsamic vinegar 1 teaspoon Dijon mustard Salt and pepper to taste Fresh thyme (optional, for garnish) EQUIPMENT YOU'LL NEED: oven preheated to 425°F baking sheet(s) or tray(s) for roasting vegetables saucepan for cooking the soup blender or immersion blender for pureeing the soup cutting board sharp knife vegetable peeler mixing bowls measuring cups and spoons small bowl for dressing (for the salad) spatula or mixing spoon medium saucepan for cooking the farro strainer (for draining the cooked farro) large mixing bowl (for combining the salad ingredients) baking paper or parchment paper (optional for lining the baking sheet)