Great Lakes Culinary Center offers resources for foodies - Boston News, Weather, Sports | FOX 25 | MyFoxBoston

Great Lakes Culinary Center offers resources for foodies

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SOUTHFIELD, Mich. (WJBK) -- Looking for a spot to grow your great food idea? Maybe host a special event or test your latest innovation? The Great Lakes Culinary Center offers the resources you may need.

Combined with the Great Lakes Hotel Supply company, this new world-class, multi-use, 20,000 square foot facility brings together everything food industry professionals need to design, build, test and launch a fully-equipped commercial kitchen. Recipes can be refined and menus can be designed utilizing Great Lakes Culinary Center's selection of fine kitchen equipment. In addition, Great Lakes Culinary Center is home to an interactive demonstration classroom and state-of-the-art multimedia learning center.

Great Lakes Culinary Center
24101 West 9 Mile Road
Southfield, MI   48033
248.286.3100
www.glculinarycenter.com

Curried Butternut Squash Soup with Cilantro Lime Yogurt & Honey Roasted Peanuts

Recipe courtesy of executive chef Reva Constantine

Ingredients:
1 butternut squash
1 yellow onion
32 oz. chicken (or vegetable) broth
2 Tablespoons Curry Powder
2 Tablespoons Cumin
1 Tablespoon Brown Sugar
2 tablespoons olive oil
Salt and pepper to taste

Cilantro Lime Yogurt
½ Cup Greek Yogurt
¼ cup loose packed cilantro leaves
Zest of 1 lime and Juice of ½
Salt and pepper to taste

Garnish
½ Cup Honey Roasted Peanuts Chopped

Preparation
1. Preheat oven to 450 F.

2. Peel, de-seed, and dice the squash into roughly 1-inch cubes (doesn't need to be perfect).

3. Peel and dice the onion into roughly 1-inch pieces.

4. Place the squash and onion onto a parchment lined baking sheet. Drizzle with olive oil and season with a generous pinch of salt and pepper and 1 tablespoon of each and curry powder toss together well. Roast in oven for 45-50 minutes until squash is lightly golden and fork-tender.

5. In a large pot, bring the broth to a simmer. Add the roasted veggies and the remaining spices and brown sugar. Puree using an immersion blender, regular blender, or food processor. (If using a regular blender or food processor, work in batches so that your container isn't full to the brim, and be careful not to burn yourself). Set aside

6. In a small bowl combine Greek yogurt, cilantro, and lime zest. Season with salt and pepper to taste. Set aside

7. To serve ladle soup in bowl; add a dollop of cilantro yogurt cream and sprinkle with chopped honey roasted peanuts.

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