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    You are in: Home / Recipes / Thai Butternut Squash and Corn Bisque Recipe
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    Thai Butternut Squash and Corn Bisque

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    40 mins

    40 mins

    East Wind Goddess's Note:

    Ready to shake up the Thanksgiving standards? This is a great way to do it: posted in Barbara Fisher's blog, Tigers and Strawberries (http://www.tigersandstrawberries.com/). The flavors of this soup are amazing–it is somewhere between the tangy-spicy herbal flavor of Tom Kha Gai and the best butternut squash or sweet potato soup you have ever had with a little Thai curry mixed in for fun. It is spicy, sweet, tangy and rich all at the same time without being heavy or overly filling. And it's vegan. How can it be velvety smooth without much in the way of rich coconut milk and absolutely no cream? It was the addition of the potato that does it. This is a trick she learned when she was cooking for vegan clients as a personal chef. A good creamy boiling potato like a Red Bliss or Yukon Gold will thicken soups and make them velvety smooth if they are pureed, all without adding fat or any dairy products at all.

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    Ingredients:

    Serves: 8

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      Put the coconut milk and stock in a medium sized pot and add the lemongrass, galangal and lime leaves. Add the Thai red curry paste and paprika, then bring to a simmer over medium heat. Turn the heat down to low and cook for 1/2 hour while you prepare the other ingredients. After the half hour is up, add the vegetables, garlic and ginger (but not the corn kernels) and cook over low heat until the vegetables are fully cooked and soft, but not falling apart.
    2. 2
      Remove about a cup to a cup and a half of the liquid and set aside. Remove the galangal, lemongrass and lime leaves and discard. Puree the rest of the ingredients right in the pot, and add back some or all of the liquid you set aside. Stir n the corn kernels and season to taste with soy sauce or fish sauce. Turn off heat and add lime juice to taste, then garnish with the cilantro leaves and sliced chilies and scallion tops.
    3. 3
      Makes enough to feed four adults as a main dish with a salad and a bread, or enough for eight first course portions.

    Ratings & Reviews:

    • on November 03, 2009

      55

      Just loved it.. And a nice exotic way to go true some of my abundant squash crop ..

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Thai Butternut Squash and Corn Bisque

    Serving Size: 1 (299 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 223.1
     
    Calories from Fat 86
    38%
    Total Fat 9.6 g
    14%
    Saturated Fat 8.2 g
    41%
    Cholesterol 0.0 mg
    0%
    Sodium 41.9 mg
    1%
    Total Carbohydrate 34.6 g
    11%
    Dietary Fiber 5.4 g
    21%
    Sugars 7.1 g
    28%
    Protein 4.5 g
    9%

    The following items or measurements are not included:

    vegetable stock

    lemongrass

    galangal

    kaffir lime leaves

    Thai red curry paste

    ginger

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