Ciocia's Thai Butternut Coconut Bisque

Total Time
8hrs 20mins
Prep 20 mins
Cook 8 hrs

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 Nutrition

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!

Reviews

(2)
Most Helpful

This was delicious! I bought already cubed and cleaned squash from Costco, roasted it one night and then used it for the soup when I had a chance to make it. I just sauteed up the shallots until translucent instead of leaving them in the slow cooker for an hour. Definitely a keeper! Made for PAC Spring '11

Cadillacgirl March 31, 2011

Ten stars! Truly outstanding recipe! All eight grown-ups agreed, and even the 4 kids had seconds :-) I made this pretty much as stated, except: I omitted the salt, as I was using a chicken base, I used dried thyme, my squash 1/2 was large, I used 3/4 the amount of coconut milk, and only 1/2 the black pepper. The amount of pepper in the recipe would be extremely spicy. Using 1/2 was still a bit spicy, but the kids ate it up, so use your own judgement. Two more things - Since I don't have a slow-cooker, I carmelized the onions and shallots until golden, then added everything through the stock, and "barely simmered" it on my stove for a few hours. Also, since I was taking it away on a group vacation, I cooked it through step 7, pureed it and froze it. When it was time to eat it, I defrosted it, at which point it had a "seperated" look that had me worried. But after I heated it and added the coconut milk, it was fine. The cilantro was a terrific garnish. I am so glad to have this recipe! It is different, but not at all strange. Of course, this is a fitting beginning to a Thai meal, but I would not hesitate to serve it at Thanksgiving (when you should probably watch the pepper) or any other time. Especially when you want raves ;-) Thanks again for this fabulous recipe!

Dorie's Lori May 31, 2007

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