Thai Butternut Squash and Corn Bisque
- Ready In:
- 1hr 20mins
- Ingredients:
- 20
- Serves:
-
8
ingredients
- 1 (14 ounce) can coconut milk
- 2 cups vegetable stock
- 2 stalks lemongrass (lower third of stalks only, cut into two pieces each and lightly crushed with the back of your knife)
- 2 slices galangal, each cut in half (fresh or frozen)
- 2 kaffir lime leaves (fresh or frozen)
- 1 teaspoon Thai red curry paste
- 1⁄4 teaspoon paprika (Spanish smoked)
- 2 lbs butternut squash (peeled, seeded and cut into medium-sized cubes)
- 1 sweet potato (medium sized, peeled and cut into similarly sized chunks to the butternut squash)
- 1 yukon gold potato, medium (peeled and cut into the same size cubes and chunks as the sweet potato and squash)
- 1 onion (small, peeled and quartered)
- 3 garlic cloves, large peeled
- 1 1-inch slice ginger, peeled cut into thin slices
- 2 cups corn kernels, frozen and roasted
- thai soy sauce
- fresh lime juice
- cilantro leaf
- sliced fresh Thai red chili pepper (to garnish)
- sliced scallion top (to garnish)
- smoked spanish paprika (to garnish)
directions
- 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.
- 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.
- Makes enough to feed four adults as a main dish with a salad and a bread, or enough for eight first course portions.
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RECIPE SUBMITTED BY
I live in San Diego and travel frequently to China as a tour leader and travel consultant. Although I have been known to chow down on coconut grubs and ant eggs on my trips to China, when I'm cooking at home, my tastes run to European: Mediterranean, Provencal, Tuscan. I also like just about anything that Bobby Flay cooks up, and I love how he puts together a plate with American regional cuisines.
I enjoy the art of travel, savoring local food as a part of my experience. In America, the places that make a great destination for me again and again are New Orleans, Santa Fe, Seattle, Key West, San Antonio and New York. Abroad, I do love Provence, France; the Amalfi Coast; Santorini, Greece; Moorea, Tahiti; Hong Kong and then there's my bucket list...
My S/O lives in Las Vegas, so I spend quite a bit of time there but at home I unwind with my two Weimaraners and young Vizsla, do some gardening, reading, cooking, dog training and planning my (or someone else's) next trip.
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