Ciocia's Thai Butternut Coconut Bisque |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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A delicious soup i invented from leftovers and a few additions. It's very forgiving to feel free to use a squirt of lemon for lime juice, use a different herb, try ginger for lemongrass, etc. Also, i used small handfuls, etc. and have estimated some ingredients. Ingredients:
3 shallots, finely chopped |
1 onion, finely sliced |
1 teaspoon butter |
1 tablespoon canola oil |
2 teaspoons sea salt (or to taste) |
4 teaspoons fresh ground black pepper (or to taste) |
3 -4 sprigs fresh thyme (removed from stalks) |
1 lime |
1/2 butternut squash, roasted |
1 stalk lemongrass, cut into several pieces |
1 liter chicken stock |
1 (400 ml) can coconut milk |
4 tablespoons freshly chopped coriander leaves (optional) |
Directions:
1. Preheat slow-cooker for 20 minutes on high. (optional).
2. Add onions to pot *OR* carmelise onions in a frying pan. If carmelised (mine cooked with my roasted chicken recipe which i will post), add later with stock.
3. Add butter and oil to slow-cooker.
4. Chop shallots. Add to oil along with salt and pepper and thyme. Allow to cook until translucent. (i left them for an hour.).
5. Add roasted butternut squash, broken into several pieces, stock and fresh lime juice.
6. Cook all day or overnight on low setting.
7. Remove lemongrass.
8. Add coconut milk and blend thoroughly with immersion blender or blend in batches in a countertop blender.
9. Serve hot with additional freshly ground black pepper, as desired. Freshly chopped coriander leaves would be a nice touch and taste!
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