Ciocia's Thai Butternut Coconut Bisque

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 3 shallots, finely chopped
• 1 onion, finely sliced
• 1 teaspoon butter
• 1 tablespoon canola oil
• 2 teaspoons sea salt (or to taste)
• 4 teaspoons fresh ground black pepper (or to taste)
• 3 -4 sprigs fresh thyme (removed from stalks)
• 1 lime
• 1/2 butternut squash, roasted
• 1 stalk lemongrass, cut into several pieces
• 1 liter chicken stock
• 1 (400 ml) can coconut milk
• 4 tablespoons freshly chopped coriander leaves (optional)

Recipe

• 1 preheat slow-cooker for 20 minutes on high. (optional).
• 2 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.
• 3 add butter and oil to slow-cooker.
• 4 chop shallots. add to oil along with salt and pepper and thyme. allow to cook until translucent. (i left them for an hour.).
• 5 add roasted butternut squash, broken into several pieces, stock and fresh lime juice.
• 6 cook all day or overnight on low setting.
• 7 remove lemongrass.
• 8 add coconut milk and blend thoroughly with immersion blender or blend in batches in a countertop blender.
• 9 serve hot with additional freshly ground black pepper, as desired. freshly chopped coriander leaves would be a nice touch and taste!