On air this morning on Peter Greenberg Worldwide, Chef Scott Crawford, executive chef at The Umstead Hotel and Spa, showcased one of his signature dishes for fall. Come back each Saturday for a different signature dish from the chefs that Peter meets on his travels.
Peter’s most recent book, The Best Places for Everything–-available now at Amazon, Barnes & Noble, Indiebound and your local bookstore– has a whole chapter of his favorites from all around the world.
Scott Crawford has put together a creative take on butternut squash soup. Try it on his fall menu or make it at home.
Butternut Squash Soup with Coconut & Malt
- 1 large locally grown butternut squash
- 2 6oz cans coconut milk
- 1 tablespoon sugar
- 2 tablespoons malted milk powder
- 2 tablespoons butter
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 cinnamon stick
- Pinch fresh nutmeg
- Kosher salt to taste
Preheat oven to 350 degrees. Cut the butternut squash in half and remove seeds. Melt 1 tablespoon of butter and brush the butternut with butter using a pastry brush. Season the squash with salt and place on a baking sheet. Roast the squash in a 350 degree oven for 45 minutes or until squash is soft and flesh is bright orange in color. Remove from oven and allow squash to cool for 10 minutes. Scoop the squash away from the skin with a spoon and place in a blender.
In a small sauce pan gently heat the coconut milk, malted milk powder, vanilla, maple syrup, cinnamon and nutmeg. Remove from heat and allow mixture to steep for 5 minutes. Turn on blender and Add liquid mixture to butternut squash a little at a time until you achieve the desired consistency (You do not have to use all of the liquid). Add the remaining butter and sugar while blending. Season with salt to taste.