Wednesday, November 10, 2010

Butternut Squash Coconut Curry Bisque

This morning I've been in a whirlwind. Vacuuming, steaming the floors and a part of the wall, and cooking. It's always an appealing challenge to go into the pantry and "root cellar" and devise something to eat with what we have. Usually I try to use items that are on the verge of spoiling because wasting food is a travesty especially in this present economic hardship. We still have an abundance of organic butternut squash from our farm share, some chick peas, avocado, and canned coconut milk. Therefore some avocado/ chick pea hummus and a delicious soup were manifested. I'll only be sharing the bisque recipe here, but if you're interested in the hummus, let me know.

  1. Butternut Squash
  2. White wine
  3. Coconut Milk (one can)
  4. Onion (one cup chopped)
  5. Garlic (3 cloves)
  6. EVOO for sauteing (2 tblsp)
  7. Curry powder (2 tsp)
  8. Fish Sauce (1 tsp)
  9. Cayenne Pepper ( a dash)
  10. Broth of your choice

Saute the onions and garlic in a dutch oven over medium heat in EVOO until translucent. Add chopped squash and some white wine and fish sauce and burn off the alcohol for about five minutes. Mix in the can of coconut milk and add about a cup of broth. Bring to a boil. Then reduce heat to low and simmer with lid on until squash is softened. Usually this takes about 20 minutes. Stir occasionally since the coconut milk tends to congeal on the surface. When the squash is tender use an immersion blender or food processor* to blend the bisque to a creamy consistency. Add salt and pepper to taste, and garnish with cilantro if you desire. Serve immediately.

* If you use a food processor, blend the soup in small batches. Be careful not to burn yourself! If you don't have a hand held immersion blender, I highly suggest you invest in one.

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