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).
Mince the Garlic and Shallots. .
Saute the Zest, Garlic, Tien Tsin and Shallot in a bit of Oil until tender.
Deglaze with the Chicken Stock and add the Rice.
Let simmer until the Rice is cooked.
Once the Rice is cooked, add the Roasted Squash, complete with the Oil and Herbs, and add the Chili Paste, Coconut Milk, , Cinnamon .
Bring back to a simmer and puree in a blender.
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.
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).
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.
And form a mound in the center of a bowl. Pour the bisque into the bowl and serve.
Closeup of the Andouille sausage and squash.