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Categories:
shallots onion butter canola oil salt fresh ground black pepper lime butternut squash stalk lemongrass chicken stock coconut milk coriander leaves
Viewed: 5 - Published at: 8 years agoIngredients
- 3 shallots, finely chopped
- 1 onion, finely sliced
- 1 teaspoon butter
- 1 tablespoon canola oil
- 2 teaspoons sea salt (or to taste)
- 4 teaspoons fresh ground black pepper (or to taste)
- 3 -4 sprigs fresh thyme (removed from stalks)
- 1 lime
- 12 butternut squash, roasted
- 1 stalk lemongrass, cut into several pieces
- 1 liter chicken stock
- 1 (400 ml) can coconut milk
- 4 tablespoons freshly chopped coriander leaves (optional)
Method
- Preheat slow-cooker for 20 minutes on high.
- (optional).
- Add onions to pot *OR* carmelise onions in a frying pan.
- If carmelised (mine cooked with my roasted chicken recipe which i will post), add later with stock.
- Add butter and oil to slow-cooker.
- Chop shallots.
- Add to oil along with salt and pepper and thyme.
- Allow to cook until translucent.
- (i left them for an hour.
- ).
- Add roasted butternut squash, broken into several pieces, stock and fresh lime juice.
- Cook all day or overnight on low setting.
- Remove lemongrass.
- Add coconut milk and blend thoroughly with immersion blender or blend in batches in a countertop blender.
- Serve hot with additional freshly ground black pepper, as desired.
- Freshly chopped coriander leaves would be a nice touch and taste!
