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.
Steps
Preheat slow-cooker for 20 minutes on high.
Add onions to pot or carmelise onions in a frying pan.
If carmelised , 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.
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 !.
Ingredients
shallots, onion, butter, canola oil, sea salt, fresh ground black pepper, fresh thyme, lime, butternut squash, lemongrass, chicken stock, coconut milk, coriander leaves