Friday, March 14, 2008

Butternut Squash Soup



1 Butternut Squash3 cloves Garlic2 Shallots 6 link Andouille Sausage (small dice)2 tsp Red Chile Paste1 quart Chicken Stock5.6oz can Coconut Milk1/4 cup Rice2 tbsp Cinnamon3-4 sprigs Fresh Thyme1-2 sprigs Fresh Oregano Sea Salt (to taste)White Pepper (to taste)Peanut OilButterPeel the Butternut Squash and cut the top off. Cut six 1/2" slices off of it and chop those into a 1/2" dice for the garnish. Roughly chop the remainder of the Squash and mix it with a bit of Peanut Oil, and a few sprigs of fresh Thyme and Oregano – roast off in a 375F oven until soft (about 30min).

Step 1:
Mince the Garlic and Shallots. .

Step 2:
Saute the Zest, Garlic, Tien Tsin and Shallot in a bit of Oil until tender.

Step 3:
Deglaze with the Chicken Stock and add the Rice.

Step 4:
simmer.

Step 5:
Let simmer until the Rice is cooked.

Step 6:
Once the Rice is cooked, add the Roasted Squash, complete with the Oil and Herbs, and add the Chili Paste, Coconut Milk, , Cinnamon .

Step 7:
Bring back to a simmer and puree in a blender.

Step 8:
In the meantime roast the Andouille in the oven at 400F to bring out the flavor (about 10 minutes). Heat up a bit of Oil in a pan and add the diced Squash and a few Thyme and Oregano leaves.

Step 9:
Toss in a small knob of butter and cook the Squash a l'etuve, whereas you'll let them steam in their own juices under a foil or parchment lid (just cut a small hole in the middle and fit it over the veggies).

Step 10:
Due to the small size, they should be soft in about 5-6 minutes, and need no further liquid added to them. Once soft and tender, combine with the Andouille.

Step 11:
And form a mound in the center of a bowl. Pour the bisque into the bowl and serve.

Step 12:
Closeup of the Andouille sausage and squash.


step 13: Apple cider foam , Blend & skim of foam from the top ! Ladle 1 tsp. before service on top of garnish !

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