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.
- 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)
- Preheat slow-cooker for 20 minutes on high. (optional).
- 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.
- Add butter and oil to slow-cooker.
- Chop shallots. Add to oil along with salt and pepper and thyme. Allow to cook until translucent. (i left them for an hour.).
- Add roasted butternut squash, broken into several pieces, stock and fresh lime juice.
- Cook all day or overnight on low setting.
- Remove lemongrass.
- Add coconut milk and blend thoroughly with immersion blender or blend in batches in a countertop blender.
- Serve hot with additional freshly ground black pepper, as desired. Freshly chopped coriander leaves would be a nice touch and taste!
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
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!