winter squash w/ lemongrass & coconut milk
Originally uploaded by bluepupae. i like a challenge because i believe it makes me grow as a person, discover my limits and push them. at least that is what i was telling myself this past weekend on my 6th trip to the grocery store for yet more squash (ten pounds total) and struggling with peeling said acorn & butternut squash with already thrashed fingers from crocheting electrical wire the past few weeks before.
the challenge was not merely that i was making a soup stock from scratch in addition to the soup itself, but comprised of making 10 quarts of soup i had yet to test out for a swap on sunday during an already busy weekend schedule that included an electronics workshop & homework for the workshop. it's been a while since i've made that large a quantity, and there are difficulties with any project when you go bigger, like the sizes of your normal pots and pans, the size of a small apartment kitchen and maintaining consistency across batches of soup.
then there was the organizational aspect of the whole thing. ten containers with labels and a non-existent until this weekend trip to the grocery store ice chest for transport of soup to marina del rey then down the street and up three flights of stairs. oh, and how to package the garnish of sliced jalapenos & cilantro. i am a kitchen goddess (and poor mike a saint for helping with the peeling).
after all that, the soup turned out tasty, although i don't think it had enough squash to make the soup nice and thick, so next time, i'm compensating for that. still, if you make the stock from scratch, it does make for a more flavorful broth. however, if you'd rather not, i completely understand. you could use some vegetable broth and simmer it with the spices, herbs and vegetable trimmings before adding to the soup.
i learned a valuable lesson or two. i don't think i could cook winter squash more than once a year, and next time i cook with chiles, i'll use gloves.
from Vegetarian Cooking for Everyone by Deborah Madison
Quick Stock
2 teaspoons vegetable oil or olive oil
1 onoin, peeled and coarsely chopped
1 celery rib, coarsely chopped
1 carrot, coarsely chopped
Trimmings from the soup vegetables, rinsed
2 bay leaves and several thyme sprigs or 1/4 teaspoon dried
4 or more garlic cloves, peeled and smashed
8 parsley branches, including the stems or a small handful of stems
Additional herbs and spices appropriate for the soup
Salt
Stock for Curried Dishes
Make the basic stock, but lightly brown the vegetables in 1 to 2 tablespoons clarified butter, with 1 3-inch cinnamon stick, 4 cloves, 2 teaspoons coriander seeds, 1 teaspoon cumin seeds, and 1/4 teaspoon cardamom seeds.
Winter Squash Soup with Lemongrass and Coconut Milk (serves 4 to 6)
6 cups Stock for Curried Dishes
2 1/2 pounds butternut squash, peeled and seeded
1 lemongrass stalk, tender middle section minced
5 pieces galangal or 3 slices ginger
For garnish: 2 teaspoons finely chopped cilantro
1 tablespoon roasted peanut oil
1 large onion, diced
2 jalapeno chiles, seeded and diced
1 large garlic clove, crushed
1 cup unsweetened coconut milk
Salt
Juice of 2 limes to taste
Include in the stock the squash skins and seeds, lemongrass trimmings, galangal, and any trimmings from the herb garnish.
Coarsely chop the squash. You should have about 4 cups. Heat the oil in a soup pot, then add the squash, onion, half the chiles, the minced lemongrass, and the garlic. Cook over medium heat for 10 minutes, stirring occasionally. Add the strained stock and bring it to a boil. Lower the heat and simmer, partially covered, until the squash is tender, about 30 minutes. Puree the soup, then return it to the stove and stir in the coconut milk. Taste for salt and add lime juice to sharpen the flavors. Serve garnished with the fresh herbs and the remaining chile.
