Frosted Chocolate Cranberry Cake

A recipe by Chef Jansen Chan, Director of Pastry Operations
Yields: 1’-9” CAKE


    6 oz. Cranberries, fresh
    2 c. Wate
    6 Tbsp. Cocoa
    1 c. Dried Cranberries
    1 Tbsp. Brandy or orange juice.
    6 oz. Butter
    1 ¾ c. Brown sugar, dark
    2 Eggs, large
    4 oz. Sour cream
    1 ¾ c. Flour
    1 tsp. Baking soda
    ½ tsp. Salt
    1 c. Chocolate, semisweet, chopped
    2 c. Powdered sugar
    ¼ c. water

1. Place the cranberries and water in a medium size pot and simmer for 15 mins., stirring occasionally, until the cranberries break open. While still hot, add the cocoa. Puree the cranberry – cocoa base until smooth with an immersion blender and set aside until cool.
2. Preheat the oven to 350F. Prepare a 9” cake pan by coating the sides with nonstick release. Place a parchment circle on the bottom of the pan. Pour brandy over dried cranberries and allow to soak. Reserve.

3. In a mixer, begin by creaming the butter and sugar with a paddle attachment until light and fluffy. Slowly add the eggs, one at a time, scraping occasionally. In the meantime, mix together the cooled cocoa – cranberry mixture with the sour cream. In another bowl, mix together the flour, baking soda, and salt. Back in the mixer, alternate additions of the liquid cranberry mix and the dry ingredients. Be sure to scrape the sides and bottom occasionally. Add the soaked dried cranberries and chopped chocolate. Pour the batter in the cake pan. Bake for 60-75 mins, or until springy to the touch. Allow cake to cool for 10 mins. before un-molding.

4. Preheat oven to 450 F. Stir together powdered sugar and water until dissolved. Add more water if the consistency is too thick, or add more powdered sugar if it is too thin.

5. Pour the glaze over the cooled cake, spreading with a spatula if necessary. Place on a sheet pan and bake for 5-8 mins., or until the frosting is set. Allow to cool before serving.

Happy Holidays from the International Culinary Center!

International Culinary Center – Award-Winning Culinary School

©2012 The International Culinary Center, LLC. For non commercial use only. Recipe cannot be copied, stored or transmitted electronically, or sold without written consent of the International Culinary Center.

Study Professional Pastry Arts

Christmas Eggnog Yule Log

A holiday spin on a classic taught at International Culinary Center.

Director of Pastry Arts Jansen Chan
Yields: 1-10” Yule Log

Sponge Ingredients

    ¾ cup + 1 ½ tsp. Flour, cake
    ½ tsp. Salt
    6 Eggs
    2 Egg yolk
    ¾ cup + 1 ½ T. Sugar
    ½ tsp. Vanilla extract
    As needed Powdered sugar

Prepare a 9” x 13” sheet tray by lining it with parchment paper and lightly greasing and flouring the surface. Remove any excess flour. Sift the cake flour and salt and reserve. In two bowls, separate the eggs. Transfer the egg whites to a mixer bowl and whip the whites with a little bit of the sugar. As the mixture becomes foamy, increase the speed and slowly add the remaining sugar. Continue to whip until stiff peaks form. Add the egg yolks and whisk quickly until only just combined. Remove the whisk and gently fold the sifted flour into the egg mixture in several additions. Carefully spread the batter into the prepared pan. Sprinkle generous with powdered sugar. Bake at 400F for approximately 15-18 mins, or until a light, golden brown. Let the cake sit for 5 mins and gently transfer the cake, with the parchment paper to another tray. Gently roll the cake, against the width, and allow to cool fully in this shape.

Eggnog Custard Filling Ingredients

    1 cups Milk
    ½ tsp. Nutmeg, grated
    ¼ tsp. Cinnamon
    Pinch Ginger, cloves, all spice (each)
    6 Tbsp. Sugar, split
    4 Egg yolks
    4 tsp. Cornstarch
    1/4 cup Alcohol of your preference (rum, brandy, or bourbon)
    2 oz. Butter

In a medium size pot, boil milk, half of the sugar, and the spices. Cover and let steep for 15 mins. Whisk the egg yolks, remaining sugar, and pastry cream powder together. Temper ¼ of the hot milk into the egg mixture, whisking constantly. Return the mixture to the pan and continue to cook over medium heat, whisking constantly, until mixture boils. Allow to boil for 1-2 mins. Transfer immediately to a plastic wrap lined tray. Cover the top with additional plastic wrap to prevent a skin from forming. Allow to cool to slightly warm. Transfer the pastry cream to a bowl and add the alcohol and butter. Whisk carefully until homogenous. Reserve at room temperature, as needed.

Crème Chantilly Ingredients

    2 cups Heavy cream
    2 Tbsp. Sugar
    Pinch Salt
    ½ tsp. Vanilla extract

Place all ingredients in a mixer and whip until stiff peaks are formed. Reserve, covered, and chilled.

Additional Decorations
Eggnog Custard Filling
Simple Syrup (1/2 cup water dissolved with 1/2 cup sugar, cooled)
Rum, brandy, or bourbon (optional)
Crème Chantilly
Cocoa powder

Unroll the cooled sponge and remove the parchment paper. Sprinkle 2 tsp. of alcohol around the cake, if desired. Spread eggnog custard filling, all but 1” from the length of the sponge. Starting with the length without the custard, roll the cake tightly until a log is formed. Let rest 2 hrs. or overnight, wrapped in plastic. When chilled, slice the cake at 45˚ about 2” away from the end. Transfer the log to a serving tray and place the smaller cut piece on the tray, perpendicular to the cake, with the angled cut facing outward. Spread the crème Chantilly along the length of the cake and use a fork to create ridges. Carefully sift a light coating of cocoa powder on top. Decorate cake with meringue mushrooms.

from International Culinary Center!

Fulfill your New Year’s resolution with Professional Pastry Arts. 

Inside ICC’s Intensive Sommelier Training

A review of ICC’s Intensive Sommelier Training program by Bottlenotes:

Inside ICC’s Intensive Sommelier Training

“As the amount of wine Americans drinks continues to rise annually, so too does the number of people taking the Court of Master Sommeliers’ introductory exam,” reads a recent article in The Wall Street Journal. We scoped out the Intensive Sommelier Training program at International Culinary Center (ICC), based in Soho, NYC, and Silicon Valley, CA, to see the steps to somm-hood. The comprehensive course—the first and only approved by the Court of Master Sommeliers Americas—educates candidates with 300+ wines (the bar tab would equal $10,000+ in any other setting), and culminates in the exam given on-site.

drinkThe seven somm steps:

  • Taste and taste and taste with the school’s Master Sommeliers to develop powers of identification
  • Grasp the logic of food-and-wine pairing recommendations
  • Learn proper storage, aging and service to bring the best out of your bottles
  • Show your business brain—design a wine list based on a case study
  • Walk the vineyards, tour the cellar and do the “viti-vini” on a field trip
  • Live the 8,000-year history of wine making via countries that blazed the taste trail
  • Embrace the challenge of a learning journey that will forever change the way you live, wine and dine


As the ultimate gift for a wine lover or a new career path for yourself, ICC’s Intensive Sommelier Training classes are held throughout the year. For dates and details, please go to

Learn more about ICC’s Intensive Sommelier Training Program.

Meatless Monday: Roasted Cauliflower Steak

A creative #MeatlessMonday recipe by 2013 Culinary grad Shikha Sharma.


Roasted Cauliflower Steak with Brussels Sprouts

Serves: 2


For the Cauliflower

  • 2 big slices of cauliflower
  • 2-3 springs of fresh thyme
  • Few Lemon peels, cut into strips
  • Coconut or Olive Oil
  • Salt & Fresh ground pepper as per taste

For the Caramelized Onion Sauce

  • 1 Medium Onion, thinly sliced
  • 1.5 T Red Wine Vinegar
  • 1 Cup of Water
  • Salt & Fresh ground pepper as per taste
  • Coconut Oil for cooking

For the Brussels Sprouts

  • 1/2 lb of Brussels Sprouts, cut off ends and peel off any damaged leaves
  • 1 Small Red Pepper, diced
  • Few Fennel slices
  • Pinch of Chili Flakes
  • 1 t of Curry Powder and more as per taste
  • Salt & Fresh ground pepper as per taste

For the Honey Mustard Sauce

  • 1 T Grape Seed Oil or Olive Oil and more as needed
  • 1 t honey
  • 1 t Grainy Mustard


For the Cauliflower

Sprinkle some salt and pepper, thyme leaves, and lemon peels on the cauliflower.

Brush some oil on the cauliflower and bake in the oven @ 350 F for 20-30 minutes or until tender. (You can test by inserting a cake tester or a knife)

Flip and roast the other side after 15 minutes.

When it’s done, cover and set it aside.
For the Caramelized Onion Sauce

Grab a medium pan; add oil, onions and sprinkle generous amount of salt. Cook until onions begin to soften and turn brown.

Next, – the pan with red wine vinegar and add 1 cup of water. Simmer and stir occasionally.

Blend the sauce to a smooth texture and then add a bit of water to thin out the sauce. Taste and season with salt and pepper as desired.
For the Brussels Sprouts

Toss all the ingredients and add more seasonings as per taste.

Bake @ 350 F for 35 minutes

Whisk all the sauce ingredients and then combine it with the baked brussels sprouts.

Learn more about Professional Culinary Arts.

Thanksgiving Turkey Gravy

Chef Ray Dawson, Director of Culinary Operations, shares his recipe for Turkey Gravy.

Yield: 2 quarts

1.89L turkey stock
Turkey neck, cut into small pieces
Turkey giblets, except liver
Canola oil
1 onion cut into mirepoix
2 carrots cut into mirepoix
3 stalks of celery cut into mirepoix
1tbsp AP flour
Bouquet garni (a few thyme, bay leaves and peppercorns)
Kosher Salt
Freshly ground black pepper
2tbsp butter

1. In a large saucepan place some canola oil and put over a medium high flame. When the oil is hot add the turkey neck and giblets. Brown the neck and giblets well.
2. Add 1tbsp butter and 1 tbsp flour to a pan over medium heat. Mix well to make a roux. Add most of your turkey stock, leaving a little extra on the side to adjust the consistency of your gravy. Once your stock is thickened, remove from heat and set aside.
3. Once your giblets are browned, add the onions, carrots and celery and brown well.
4. Add the thickened turkey stock and bring to a simmer. Skim the top of the gravy and maintain at a simmer. Add the bouquet garni.
5. Simmer the gravy for 45 minutes, skimming as needed.
6. Strain the gravy to remove all solids and place back into the saucepan. Adjust the seasoning with kosher salt and freshly ground black pepper to taste.
7. Monte au beurre with the butter: Take saucepan off the heat and add cold cubed butter. Stir to incorporate. Serve with turkey and enjoy!

Happy Holidays from the International Culinary Center!

Learn more about Professional Culinary Arts:

Thanksgiving Cornbread Sausage Stuffing

Chef Ray Dawson, Director of Culinary Operations, shares his recipe for Cornbread Sausage Stuffing.

Yield: 12 Servings

1 large onion, ciseler
4 ribs celery, small dice
3 medium carrots, small dice
4 cloves garlic
1lb sweet Italian sausage meat, casings removed
10 cups stale cornbread, cut into ½” cubes
3 -4 cups chicken stock
10 sage leaves chiffonade
¼ bu thyme leaves roughly chopped
Kosher Salt
Freshly ground black pepper
Olive oil
2tbsp butter

1. Preheat an oven to 375˚F.
2. Coat a large sauté pan with olive oil over medium high flame. When the oil is hot add the sausage meat and break up into small pieces with a wooden spoon. Sauté the meat until it begins to turn golden brown.
3. Add the onions, celery, carrots and garlic to the pan and sauté the vegetables until tender and very aromatic.
4. Add the cornbread and mix everything well.
5. In small increments begin to add the chicken stock until the desired consistency is achieved. For a looser stuffing add more stock for a dryer stuffing add less.
6. Season the stuffing to taste with kosher salt and freshly ground black pepper. Fold in the sage and thyme leaves.
7. Place the stuffing in an oven proof casserole dish and dot the top with the butter. Bake for 20 minutes or until golden brown and crispy on top and the sides are bubbling.
8. Garnish the top with additional sage chiffonade.

Happy Holidays from the International Culinary Center!

Learn more about Professional Culinary Arts:

Thanksgiving Honey Roasted Turkey

Chef Ray Dawson, Director of Culinary Operations, shares his recipe for Honey-Roasted Turkey

Apple Cider Brine
Yield: 2 Gallons

1/2 Gal. Apple Cider
1 1/2 Gal. Water
1 Lb Kosher Salt
8 Oz. Sugar
4 Cinnamon Sticks
2tbsp Black Peppercorns
4 Bay Leaves
6 Points Star Anise

1. In a large pot, combine all ingredients.

2. Bring the mixture to a simmer to ensure that all of the salt and sugar are dissolved. Do not let it boil and reduce or it will be too salty.

3. Immediately cool the brine to below 41˚F. Do not submerge item to brine into a warm brine solution.

4. Place item in brine and brine according to the size. Large items require longer brining time and small items require less time

Honey Roasted Turkey

1 Brined Whole Turkey, Air Dried
2 Granny Smith Apples, Cut in Quarters
1 Pear, Cut in Quarters
1 Orange, Cut in Quarters
2 Shallots, Peeled and Cut in Quarters
8 Cloves Garlic, Peeled and Crushed
4 Sprigs Fresh Thyme
Olive Oil
Kosher Salt
Freshly Ground Black Pepper
Smoked Paprika
Butcher Twine
3lbs Mirepoix of Onion, Carrot and Celery, roughly diced
2 Cups Butter
2 Cups Honey

1. Preheat an oven to 375˚F.
2. Remove the wishbone from the turkey.
3. Season lightly the inside of the bird. Stuff the turkey with as much of the apple, pear, orange, garlic, shallot and thyme as will fit inside the bird.
4. Season the turkey lightly with kosher salt, freshly ground black pepper and the smoked paprika. Rub the seasoning and olive oil all over the bird. Be sure to get into all areas under the wings and legs. Truss the turkey with the butcher twine.
5. Place the mirepoix in a roasting pan and place the turkey on top of the mirepoix. Alternatively, a rack can be used instead of the mirepoix. The turkey should not be in direct contact with the pan or it may burn on the bottom.
6. Place the turkey in the oven and roast for an hour at 375˚F. Lower the oven to 350˚F and roast. While Turkey is in the oven, place butter and honey in a saucepan. Bring to a simmer to combine and use to lightly baste the turkey throughout the cooking process.
7. Roast the turkey until a meat thermometer placed in the thickest part reads 165˚F. 18-20 minutes per pound is a good guideline.
8. Let the turkey rest for at least 30 minutes covered loosely with foil before carving.

Happy Holidays from the International Culinary Center!

Learn more about Professional Culinary Arts:

Thanksgiving Pumpkin Cheesecake

Thanksgiving Pumpkin Cheesecake recipe by Deniece Vella, 2013 Professional Culinary Arts graduate.

Credit: Love Food and Thought

Pumpkin Cheesecake
Makes one 10-inch cheesecake


  • 100 g crushed graham crackers
  • 80 g quick cooking oats
  • 45 g chopped pecans
  • 35 g sugar
  • 113 g unsalted butter, melted


  • 2 lbs. cream cheese
  • 300 g sugar
  • 15 oz. can of pumpkin
  • 16 g cornstarch
  • 1 teaspoon cinnamon
  • 2 teaspoons pure vanilla extract
  • 3 eggs
  • 90 g sour cream
  • 150 g heavy cream

Maple whipped cream
Pecans, for garnish

1. Preheat oven to 325F.
2. Combine the graham crackers, oats, pecans, sugar, and butter in a bowl. Press this mixture into the bottom of a 10-inch springform pan. Place the pan in the freezer for 15-20 minutes.
3. Meanwhile, for the filling, combine the cream cheese and sugar in the bowl of an electric stand mixer fitted with a paddle attachment. Mix on medium-low speed until fluffy. Add the pumpkin and continue mixing until combined.
4. Using your spatula, scrape down the sides of the bowl. Add the cornstarch and cinnamon. Mix on low speed until combined.
5. While mixing, add the vanilla and eggs 1 at a time.
6. Scrape down the sides of the bowl. Add the sour scream and heavy cream. Mix until well combined.
7. Pour this mixture into the crust. Bake for 1 hour and 15 minutes, or until a cake tester comes out clean.
8. Cool the cheesecake to room temperature. Refrigerate the cheesecake for at least 2 hours.
9. Serve cold with maple whipped cream and pecans.

Subscribe to Love Food and Thought’s YouTube Channel for more videos to come!

Learn more about Professional Culinary Arts


ICC’s Onion Tart made by Pastry student Mark Franczyk of Outside of the Bread Box.

Blog by Outside of the Bread Box 
Learn more about Professional Pastry Arts

So what are you bringing for Thanksgiving Dinner?

You mean aside from my charmingly sarcastic personality and an insatiable appetite? Um, how does an Onion Tart sound?

Earlier this week I received a special request for a pastry that started with onions. And while the classic French Culinary tradition rarely begins anywhere else, pastry chefs are usually more comfortable starting with a few pounds of butter and a dozen eggs.

But I immediately thought of a Rustic Onion Tart, one of the litany of tarts introduced in the early days of the pastry program at The International Culinary Center. It is very straight forward and easily customized to suit the season and personal tastes.

This version highlights blue cheese and cranberries, which seemed appropriate for the week of Thanksgiving.

Baked Tart 1 - 680 (11-23-14)

Thanksgiving Onion Tart:

Recipe Note: There are three distinct components to this dish – the Pate Brisee (crust), the Caramelized Onions and the Cranberries.

Start by mixing the dough for the crust, as it needs to rest for at least 30 minutes before it is rolled. You can even make the dough a day or two in advance.

While the dough chills, you can prepare the Caramelized Onions and the Cranberries. Once you have both on the stove, they require minimal attention, so there’s no reason you can’t prepare both at the same time. However, both the Caramelized Onions and the Cranberries should cooled before the tart is assembled.

This is definitely one of those recipes that is easily scalable. Why make one tart when it’s almost no extra work to make two? Hell, let’s just eat Onion Tart for Thanksgiving this year!

Yield: One 9″ Tart

Pate Brisee, chilled: 1/2 Recipe (see below)
Onions, thinly sliced: 500g (approximately 2x medium)
Blue Cheese, crumbled: 50g
Pecans, chopped: 25g
Dried Cranberries: 50g
Orange, zested and juiced: 1x medium
Salt: to taste
Seasonal Spices: to taste (e.g. cinnamon, ginger, nutmeg, cloves, allspice)
Olive Oil: for finishing

A note on ingredients:
Homemade Pate Brisee will make for the best crust, but any savory pie crust will do (yes, that’s permission to buy frozen).
Blue Cheese is a personal favorite, but Goat Cheese, Brie or Gruyere would also work well.
The Pecans can also be easily substituted. Walnuts, Hazelnuts and Pine Nuts would all bring something unique.

Tart Mise En Place - 680 (11-23-14)


1. Prepare the Crust: Roll the previously made Pate Brisee Dough into a circle that is approximately 1/8″ thick. The circle should be roughly 9″ in diameter. Do not worry about rough edges; those will be fixed later. Gently transfer the crust to a parchment lined sheet pan, wrap the dough and place it back in the refrigerator to rest for 30 minutes.

Rolled Dough - 680 (11-23-14)

2. Prepare the Caramelized Onions: Cut the onions in half from root to stem. Slice the onions as thinly as possible (try for 1/8″ thick). Caramelize the onions in a medium saute pan over low heat with a small amount of butter, olive oil and salt (you can also add seasonal spices to taste, such as cinnamon and nutmeg).

Using a wooden spoon, stir occasionally. The onions will slowly sweat, releasing moisture, and turn translucent. The caramelization process, done correctly, should take up to 30 minutes. When fully caramelized, spread the onions in a thin layer on a sheet pan to cool.

Chef’s note: Avoid the temptation to increase the heat to speed up the caramelization process. You will likely burn the onions, not caramelize them. Truly caramelized onions have a flavor that develops over time and cannot be rushed.

Onions for Caramelization - 680 (11-23-14)

Caramelized Onions - 680 (11-23-14)

3. Prepare the Cranberries: Once the Onions are on the stove, place the cranberries in a small saute pan over low heat with the orange zest and juice. Heat the Cranberries and the juice until the juice begins to simmer and evaporates. You are looking to slightly rehydrate and soften the Cranberries, not cook them. Remove the Cranberries from the heat, and set them aside to cool.

Tart Ingredients - 680 (11-23-14)

4. Once the Onions and Cranberries are prepared and cooled, remove the crust from the refrigerator. Cover the crust with an even layer of the Caramelized Onions, leaving 1/2″ uncovered at the edge of the crust. You can use an 8″ tart ring to gauge the size.

Assembly - Onions - 680 (11-23-14)

5. Scatter the Pecans across the layer of Caramelized Onion.

Chef’s note: The nuts can be toasted beforehand to further develop flavor; however, watch them closely. Nuts go from toasted to burned very quickly.

Assembly - Pecans - 680 (11-23-14)

6. Scatter the Cranberries over the Caramelized Onions and Pecans, continuing to leave a 1/2″ edge uncovered

Assembly - Cranberries - 680 (11-23-14)

7. Finish the tart by sprinkling the top with the Blue Cheese. Season to taste with salt and pepper.

Chef’s note: By placing other ingredients on top of the layer of Pecans, you are protecting the fat-rich nuts from burning.

Assembly - Cheese - 680 (11-23-14)

8. Trim the edge of the tart into a circle. Lightly egg wash the 1/2″ border and then roll it inward towards the center of the tart creating a rim. Decorate the rim as desired. Easy designs include impressions made with a fork or knife, or crimped edges made by pinching the dough with your fingers.

Assembly - Forming Rim - 680 (11-23-14)

9. Bake the Onion Tart on a parchment-lined sheet pan at 350 degrees Fahrenheit for 25-30 minutes, rotating after 15 minutes of baking. The edge of the crust should be golden brown in color. Check the bottom of the tart by lifting it with an offset spatula. The bottom of the crust should be dry and matte in appearance. If it is oily, bake the tart for a few more minutes.

Storage: This tart should be served the day it is prepared and can be held at room temperature.

Another Version – A Tomato and Pine Nut Onion Tart

Onion Tart with Tomato - 680 (11-23-14)

Pate Brisee (Flaky Pastry Dough):

A Pate Brisee is a flaky, butter laden dough that makes for a perfect crust in both sweet and savory dishes.

The ingredients are about as simple as they come: Flour, butter and water (and maybe a dash of salt and sugar, if you’re feeling crazy).

Yield: About 450g – enough dough for two 8″/9″ tarts

Cake Flour, sifted – 250g (2 Cups)
Butter, cold and cubed: 125g (slightly more than 0.5 Cup / 1 Stick)
Water, ice cold: 63g (0.25 Cup)
Sugar: 0.5 tsp
Salt: 0.5 tsp

A note on ingredients:
If you do not have Cake Flour (which you should!), you can use All Purpose Flour. For every cup of flour used, replace 2 Tbls of the flour with 2 Tbls of corn starch. This will approximate the lower protein content of Cake Flour, which produces a more tender product. Just make sure you mix and sift the corn starch and flour well before using.


1. Combine the sifted flour with the sugar and salt. Place the flour on a clean, dry surface. Distribute the cold, cubed butter over the flour.

2. “Sablage” the dough: using a pastry cutter, cut the butter into the flour until the pieces of butter are pea-sized and the overall mixture has a coarse, sandy appearance. Work quickly, as you do not want the butter to melt.

Chef’s note: If the butter is too soft, the flour will absorb the water content and gluten will begin to form. This will make for an undesirable final texture. Place the entire mixture into the refrigerator for 30 minutes before continuing if necessary.

2. Form the butter and flour mixture into a well. Pour a couple of tablespoons of the cold water into the center of the well. Using just your fingertips, gently mix some of the flour into the water until you form a loose ball (or more accurately, a shaggy lump) of dough. Place that ball off to the side and continue the process until all of the dough has been formed. You may not need all of the water. It is better to use less water than more.

Chef’s note: When adding the water, the goal is to just enough moisture so that the flour can hold together around the solid pieces of butter.

3. To finish the Pate Brisee, take walnut-sized pieces of dough and, using the palm of your hand, smear them along the work surface to create a homogeneous mix (“Fraisage”). Scrape all of the dough together into a ball. Portion the dough as necessary (approximately 250g is appropriate for an 8″/9″ tart) and wrap each portion tightly in plastic wrap. Refrigerate the dough for at least 30 minutes before using.

Chef’s note: The refrigeration period serves several purposes. It allows the butter, which is likely soft at this point, to resolidify. It also gives the flour time to hydrate, more evenly distributing the moisture throughout the dough. And it gives the undesirable gluten bonds time to relax.

Follow Mark on Outside of the Bread Box 
Learn more about Professional Pastry Arts

Roasted Butternut Squash Soup

A great Thanksgiving recipe by 2013 Culinary grad Shikha Sharma.


Serves: 5 Cups aprox.


  • 3-4lbs Butternut Squash, cut lengthwise
  • 2 Cups Onions, Chopped (1 Medium Onion)
  • 1 Cup Carrots, Chopped (1.5 Carrots)
  • 1 Cup Celery, Chopped (2 Medium Celery Stalks)
  • 1 Cup Tart Apple, Peeled, Cored and Chopped (I used 1 Medium Granny Smith)
  • Salt & Freshly ground Black Pepper
  • Coconut Oil Spray
  • 2 T Coconut Oil
  • 2 T Water
  • 4 Cups of Water
  • Crème fraîche (optional)


Step 1: Bake the Squash

Take a spoon with a sharp edge and scrape out all the seeds from the squash.
Spray some oil on a baking sheet lined with aluminum foil. Also spray the squash both on the flesh and skin. Add 2 T of water around the baking sheet.
Sprinkle some salt and pepper and bake at 350 F in the oven for 40minutes or until it’s tender.

Step 2: Meanwhile cook the veggies

Grab a soup pot and add 2 T Coconut oil. Add onions, carrots, celery, and apple. Season with some salt and pepper and combine everything. Place a parchment lid on top and cook for about 20-30minutes on low heat. (See above video on how to make one).

Step 3: Final Step

When the squash is cool to touch, scrape out all the flesh and place it in a bowl or directly into the soup pot with the veggies.
After the squash is in the soup add 4 cups of water and combine everything. Bring it to a gentle boil and simmer for 10minutes.
Carefully blend everything in a blender until smooth or to desired texture. Pour the soup back in to the pot and simmer for few minutes. Check seasoning and serve hot!

Learn more about Professional Culinary Arts.