Thai Butternut Squash And Corn Bisque Food

THAI CURRIED BUTTERNUT SQUASH SOUP

Steps:

• Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Stir to combine.
• Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft, about 15 to 20 minutes.
• While the soup is cooking, toast the coconut flakes in a medium skillet over medium-low heat, stirring frequently, until fragrant and golden on the edges. Keep an eye on them so they don't burn. Transfer coconut flakes to a bowl to cool.
• Once the squash mixture is done cooking, taste and add a little more Thai red curry paste if it's not quite flavorful enough for you. Remove the soup from heat and let it cool slightly. Working in batches, transfer the contents to a blender (do not fill your blender past the maximum fill line and be careful with the hot soup!). Securely fasten the lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer puréed soup to a serving bowl and repeat with remaining batches.
• Stir the lime juice into the blended soup. Taste and season with additional salt if necessary. Ladle soup into individual bowls. Use a spoon to drizzle coconut milk over each bowl, then lightly swirl the spoon through the topmost layer for a pretty design. Top the soup with toasted coconut flakes and a sprinkle of chopped fresh cilantro.

THAI BUTTERNUT SQUASH AND CORN BISQUE

Steps:

• 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.

BUTTERNUT SQUASH BISQUE - PRESSURE COOKER

Steps:

• Sauté onions in the oil in the pressure cooker for approximately 3 minutes, or until they begin to soften, but not browned.
• Add remaining ingredients, except half & half, maple syrup and salt.
• Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop by the quick release method or automatic release method, remove the lid and allow to cool slightly.
• Place ingredients into a standard blender or food processor, or use a handheld immersion blender, along with half & half, maple syrup and salt, if desired.
• Puree until smooth. Serve medium hot. Top with a bit of grated cheddar cheese.
• Suggested time for fast 15 psi pressure cookers: Cook for 10 minutes on high pressure.

BUTTERNUT SQUASH AND CORN CHOWDER

Steps:

• heat oil in large pot, add onions garlic, red pepper and spices, saute until vegetables are softened, about 8-10 minutes add squash, 1 c corn, sweet potato and 6 c water, bring to boil and simmer 30 minutes using a hand blender puree soup until smooth-- (may put several batches in a regular blender) return to pot, bring to a boil.
• add potato and remaining corn, simmer about 15 minutes, adding water to thin if desired season with salt and pepper, garnish with toasted pignoli (pine nuts).

PEAR AND BUTTERNUT BISQUE

Steps:

• Peel, seed and cube squash. (cut off a slice from top and bottom and stand squash on end to cut down the middle). Set aside.
• In a large pan, heat oil over medium heat. Add onion, carrot, garlic and ginger. Saute 5 minutes.
• Put squash and remaining ingredients (except pepper and lemon juice) into pan. Bring to a boil, reduce heat, cover and simmer 20 minutes. The vegetables and pears should be very tender.
• Let soup cool a bit and puree in batches in a food processor or blender. ( I find a blender gives a smoother puree). Pour soup into a clean pan.
• Reheat over medium-low heat, unti very hot. Season with pepper and lemon juice.
• Garnish with a dollop of plain nonfat yogurt and a small piece of rosemary.