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squash soup
Tahitian Squash & Green Apple Soup

Pretty and delicious hot or cold, this soup can be made vegan by replacing the chicken stock by vegetable stock.
Tahitian squash looks like a giant, crooked butternut squash. Butternut or other sweet winter squash may be substituted.

The quality of your coconut milk matters.
I like the Mae Ploy brand.

 

Happy Halloween!
Ingredients Process
  1. In a large heavy saucepan cook chopped shallot in olive oil over moderately low heat until softened.
  2. Add squash, apples, broth, coconut milk, salt and pepper. Simmer mixture, covered, 15 minutes, or until the squash and apples are very soft.
  3. In a blender puree mixture in batches until very smooth.
  4. Taste and rectify seasoning.
  5. Garnish with scallion shreds or crispy leeks.
  6. Serve

½ cup  finely chopped shallot (about 3)
    1tablespoon olive oil
1 tsp. kosher salt
½ tsp. fresh ground white pepper
          4 cups Tahitian squash or other hard winter squash, peeled and cut into 1” cubes
2 ½ cup green apples (Mutsu, Pippin, or Granny Smith), peeled and cut into 1” dice
    3cup chicken or vegetable broth (Make your own, it is much better than canned stuff)
      1 can unsweetened coconut milk (Mae Ploy brand is good)
  garnish: scallion shreds or crispy leeks

 

Equipment

1 eight quart heavy saucepan
1 blender
1cutting board
1 sharp knife

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