Watch as Chef (and SAIC Art History Graduate student) Will Ruggiero cooks up a thick and delicious butternut squash soup and bakes a traditional pumpkin pie with a twist. Thanksgiving might be over, but the spirit of thanks (i.e. thanking God that this semester is almost over) remains.

What you need

Butternut Squash Soup

3 celery sticks, cut into 1/2 inch chunks

3 medium carrots, peeled and cut into 1/2 inch chunks

1/2 cup of parsley, broken up

3 bay leaves

1 onion, peeled and quartered

2 potatoes, cut into 1/2 inch chunks

4 green onions, ends cut off

1/2 of a large phallic butternut squash, insides scooped, peeled, and chopped into 1/2 inch chunks

1 beef shank (or vegetable stock)

1 tbsp salt

1 tsp pepper

1/10 tsp nutmeg

1/10 tsp cumin

Pumpkin Pie

lime zest

salt

1/4 cup of sugar

tiny bit of cinnamon

2 tsp of pumpkin spice

1/2 tsp of ground ginger

5 sticks of clove, crushed

a dash of vanilla extract

1 egg

1 cup of flour, you'll need more during the process

1 stick of butter. room temperature

1 cup butternut squash, boiled and mashed

1 can of pumpkin pie fillng

1/4 cup of evaporated milk

2 tbsp of sweet condensed milk

empty wine bottle

9 inch pie pan

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