CIOCIA'S THAI BUTTERNUT COCONUT BISQUE
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.
Provided by Ciocia Laura
Categories Lunch/Snacks
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- 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!
Nutrition Facts : Calories 213.4, Fat 14.7, SaturatedFat 10.5, Cholesterol 5.1, Sodium 778.2, Carbohydrate 18.4, Fiber 2.2, Sugar 4.3, Protein 5.5
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