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Offlinesnoot
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butternut squash & lemongrass soupth
    #7945207 - 01/28/08 01:48 PM (13 years, 1 month ago)

I got some fresh lemon grass some garlic, ginger, fresh turkish bay leaves, a tad bit of some apple juice, rice wine, a generous splash of vegetable stock and some fresh thyme/rosemary all soaking away over a flame in a pot in my kitchen. I'm thinking of letting that reduce for a bit, then adding some coconutmilk and some bok choy. I think that'll just about do it. I might add some other stuffs. I might just take a picture once its all complete and ready for me too enjoy~ :celery:


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I am incapable of conceiving infinity, and yet I do not accept finity.
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Invisibleim_on_a_boat
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Re: butternut squash & lemongrass soupth [Re: snoot]
    #7945323 - 01/28/08 02:19 PM (13 years, 1 month ago)

where's the meat?!

throw a porkchop in there and you'll be money.

:laugh:


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Re: butternut squash & lemongrass soupth [Re: snoot]
    #7945326 - 01/28/08 02:19 PM (13 years, 1 month ago)

i've never added any of those things (outside of garlic) to my butternut soup

usually just chicken stock, onions, carrots, cayenne powder, salt, pepper, and garlic at the end

let us know how it is


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Re: butternut squash & lemongrass soupth [Re: demiu5]
    #7945620 - 01/28/08 03:32 PM (13 years, 1 month ago)

no meat in here, I'm reducing all the goodness with the coconut milk and the what not, also added some delicious smoked paprika.


I'm wondering how long does it take too cook this nut squash? I've never actually made soup with it. Does it turn into a potato like structure, or just mooshes all up? Should I cook it then puree it then add it?


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Re: butternut squash & lemongrass soupth [Re: snoot]
    #7945752 - 01/28/08 04:05 PM (13 years, 1 month ago)

i always use a potato masher for mine, as i don't have a blender and whatnot.

i cook the squash with all the ingredients (minus spices) for 30 minutes, pour off and reserve all the liquid except enough for a small layer standing in the bottom. mash up the squash as best as possible, add more liquid back to the pot until it is thin like soup, then cook for another 30 minutes, then add spices

i'm actually going to make some tonite if i get to feeling better (as i was going to last nite but got sick...which squash is good for helping illness)


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Re: butternut squash & lemongrass soupth [Re: demiu5]
    #7946023 - 01/28/08 05:16 PM (13 years, 1 month ago)

OOOOWEEEEEE I just strained it, picked out all the lemongrass, and then used one of those milkshake mixers and puree'd it in a huge pitcher. Added it back, then for a bit a texture I minced up some more boc choy & these :omg: orange sweet chilli's that tastes so delicious, and just a tiny bit of minced garlic and shallot. Then too finish it, just a bit more of that most delicious smoked paprika and some very course peppercorns.


I've never made or had anything like this before, but what started out too be some lemongrass & leek soup, but once I saw that nutbutter squash I figured OOOOWEEE and being very stoned, I figured the combination couldn't be bad. I wish I had my camera!! But the color came out like a fire orange / split pea soup lookin kinda, plus with that last bit of choy & chili's kinda gave it a sorta post thanksgiving vomit look too it, but the tastes is what the italians would say MOLTO BRAVOOO! :hitlerdance: I definitely recommend


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I am incapable of conceiving infinity, and yet I do not accept finity.
- Simone de Beauvoir -


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Re: butternut squash & lemongrass soupth [Re: snoot]
    #7981514 - 02/05/08 07:01 AM (13 years, 23 days ago)

Makes my mouth water just reading about it! I'm gonna give this a try soon, probably innovate a bit. Now I'm gonna search out a dank miso soup recipe.


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"Cosmic Love is absolutely ruthless and highly indifferent: it teaches its lessons whether you like/dislike them or not." John C. Lilly



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General Interest >> Culinary Arts, Gardening and Brewing

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