Squash and Chili Soup
Recipe from Monterra Bar and Grill Harvest Festival menu - this is a fantastic soup with a mix of spice and sweetness, and presents very well with shrimp and squash garnish.
Yield: 12 Ready in 45 minutes
1 people trying soon
|4 can (12 oz)Chicken broth|
|8 12-oz canCoconut milk; (not coconut cream)|
|1 liter35% cream|
|2 cFish sauce|
|3 ozFresh ginger; finely chopped|
|4 tbBasil pesto|
|1/2 Spanish onion; finely chopped|
|4 Chili peppers; Sliced in circles|
|1 tbGarlic; chopped|
|2 Butternut squash; medium cubed, roasted & half cooked|
|5 125/175 Shrimp; for garnish|
|Salt; to taste|
|Pepper; to taste|
Squash and Chili Soup Preparation
Saut onions in 2 TBSP of garlic butter until translucent. Add garlic, pesto, and ginger and cook another 2 minutes. Add chicken broth, coconut milk, 35% and fish sauce and bring to low boil. Add chili peppers and adjust seasoning.
Add cooled squash cubes and 5-6 shrimp in bowl when serving soup and garnish with parsley. Squash should be cooked Al Dente so it doesn't become mushy.
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Squash and Chili Soup Reviews
[I posted this recipe.]
7 years, 6 months, 1 weeks, 5 hours, 5 minutes ago