Coconut Squash Bisque
This recipe is ideal when you've had a long day and really need something simple and comforting to sooth your weary soul.
The coconut milk lends a richness to the creamy broth, and the ginger adds a touch of spice. Just a few humble ingredients, not a lot of work, everything comes together pretty quickly, and you end up with a gourmet bowl of soup.
- 2 acorn squash (approx 1.5 kg)
- 2 tablespoons vegetable oil
- I small yellow onion - chopped
- 1 small shallot - chopped
- 1 teaspoon ground ginger
- 1 1/2 cups water
- 1 1/2 cups chicken stock (or vegetable stock)
- 1 cup coconut milk
- salt & freshly ground pepper, to taste
Microwave the whole squash on high until they are tender when pierced with a knife, between 7 and 10 minutes. Cut each squash in half and let them cool for a few minutes. Use a spoon to scoop out the seeds, discard the seeds. Spoon out the remaining flesh into a bowl. Heat the oil in the bottom of a large saucepan over medium heat, and add the onions and shallots, and sauté until soft and translucent, 3-4 minutes. Add ground ginger and stir through, and add water, stock and squash to the pot. Turn the heat up to high, and bring liquid to a rolling boil, then reduce heat to medium and continue to cook for about 10-15 minutes, until the vegetables are tender. Puree the soup using an immersion blender until smooth. Add the coconut milk, and stir to heat though. Season to taste with salt and pepper, and it's ready to serve.
If I end up with extra scraps of puff pastry, I will sometimes cut little shapes with assorted mini cookie cutters and freeze them. When I want a little garnish for soups, or as fancy croutons in a salad, I bake them from frozen for about 8 minutes at 400F. They add a nice little contrast in texture, and they look real purdy. After all, 'the eye feasts before the palate.'