I will start this off, by saying, this may be the best thing that I have ever cooked. Here is the disclaimer:
I’m not a chef, I’m not even a cook… I’m just a dude with shit in my fridge who likes to put things together…. thats all.
I dont measure shit. I will add in something just because. I will pour a little beer in something if I happen to be drinking one. I’m just out’chea winging it.
I will say though, the shit I make turns out really, really good.
So here goes:
In my FFTY delivery from last week, I was presented with some buttercup squash that you can see a shot of in the picture below. Before last week, I didnt even know what a buttercup squash was. Then I put the google machine to work and found out.
I decided to make some soup. Then I decided to make a bisque. Then I decided to make this. I found a recipe online, that basically said the squash, carrots, onion and seasonings makes a pretty bomb soup… but I wanted to kick it up a lil bit and bisque it out so that is where the coconut milk came in to the picture.
I started out with this:
Carrots. Jalepeno. Onion. Vegetable stock. Potatoes. The squash. Coconut milk. Crab meat to dress.
Rouch chop on the carrots, onion and peno. Saute them in a pot with a little bit of butter.
After the vegetables are “coated”, throw in the potato and squash that you have cut and chopped. I was curious to what the squash looked inside and this is what it looks like if you are curious too. Get rid of the seeds and stuff in the middle and just keep the meat obviously. Cut in half, quarter it and prep like you would a honeydew melon or cantaloupe.
There are no pictures of that because its pretty boring.
After you throw the potato and squash in the mix, cover it with the vegetable stock and simmer for about 30 minutes or until the potatoes are fork tender.
Once you have all that cooked up and you can pierce the potato with a fork, remove from heat and let cool for a little bit.
Then take the mixture to the blender and blend until smooth. You are going to need an additional pot for this. After blending it all down, return to the stove top and simmer on low for about 5 minutes, stirring, until you are ready to bowl it up..
* Before cooking this, I thought I was going to have to add the coconut milk to give it the creamy bisque feel and sweeten it up a little bit, but while I was doing the batches of blending, I tasted the soup and it needed nothing. No Lawry’s, no salt, no pepper, no coconut milk. It was perfect.
I wanted to plate it nice, so I topped it with crab meat (I didnt have to do this though) to add a lil something something extra.
Hook up a lil sidecard of bread and enjoy the shit out of it.
Best part, lunch for three days….
Worst part, gotta knock out these dishes….