STUDIO CITY (KCAL9) — Chef Ellamarie and Actor Kevin Sorbo stopped by KCAL9 Thursday to share recipes from "Cooking with Ellamarie, Celebrities & Kids".
Here is one recipe they shared:
Butternut Squash and Pumpkin Soup
1 whole butternut squash (view photos to get an idea of the size of butternut squash)
1 whole pumpkin (view photos to get an idea of the size of pumpkin)
3/4 cup of heavy whipping cream, or add more to your liking
1 cup of chicken or vegetable broth
1 tablespoon of ground ginger
Alaskan crab legs (optional topping for soup)
Cut the butternut squash and pumpkin in half and remove seeds. You can scoop this out with a spoon or an ice cream scoop. Place cleaned squash on a cookie sheet, cut side up. I recommend lining the cookie sheet with either parchment paper or aluminum foil before placing the squash on the tray. The squash will leak and this liner will reduce smoke and make cleaning the tray easier.
Preheat oven to 350 degrees.
Baking the butternut squash can take up to 1 1/2 hours. The pumpkin can take up to an hour, sometimes longer depending on your size. You should cook both until you are able to easily slide a fork through. Scoop out the butternut squash, leaving the skin and any areas that may have cooked a bit more. Do the same for the pumpkin. Put all of the squash into a KitchenAid food processor (or comparable machine) and puree. Transfer the pureed squash to a large pot. Add one cup of chicken broth and 3/4 cup of whipping cream. Whisk thoroughly, then add in one tablespoon of ground ginger. Continue to whisk thoroughly. Add more broth if you prefer less whipping cream. You should cook on low heat and continue to whisk for 5 minutes
Prior to cooking the soup, de-shell the Alaskan crab legs. Remove excess water from the crab meat by gently pressing with a paper towel. After the soup has been prepared, shred the crab meat and add as topping to your warm soup and serve! Your friends and family will be favorably impressed. Using Alaskan Crab Legs is optional. However, it's very tasty!
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