This is a silky creamy Coconut Squash Leek Bisque without the use of cream. The Thai chili oil adds a note of heat, which is the perfect finishing touch. This bisque is delicious served warm or chilled.
I tend to crave soup regardless of the weather. I found these cute little round squash called Mayan squash at the farmer’s market. They taste like zucchini, which is a perfect substitute if you can’t find Mayan squash.
This is best paired with a White Rioja, Sauvignon Blanc, Pinot Gris or a Riesling.
Coconut Squash Leek Bisque with Chili Oil - CaliZona
Ingredients
- 2 Mayan Squash 4 cups cut into small chunks or 4 - 5 Zucchini - cut in half and sliced
- 1 Leek – thinly sliced
- 1/2 White Onion – diced
- 3 Cloves Garlic – minced
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Vegetable Bouillon Cube
- 1/4 Cup Dry White Wine
- 1 Bay Leaf
- 2 Cups Filtered Water
- 1 Can Full Fat Coconut Milk
- 1 Cup Cilantro - about 1/4 cup chopped
- 1 Teaspoon Red Chili Flakes
- 2 1/2 Teaspoons Sea Salt – to taste
- 1/4 Teaspoon Black Pepper – to taste
Chili Olive Oil
- 1/2 Cup Extra Virgin Olive Oil
- 4 - 5 Dried Thai Birds Eye or Arbol Chili Peppers
Garnish options
- Chili Olive Oil
- Chili Pepper Flake
- Cilantro - minced
Instructions
Chili Olive Oil
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Add oil and chilies to a small pot. Turn the stove on, in between low and medium-low and let simmer for 20 minutes. Remove from heat and let cool then pour into a jar.
Veggie prep
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If using Mayan squash, remove seeds, cube and then set aside.
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Prepare the leek and cilantro and set aside.
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You want to wash the leek really well. There is always dirt on the inside of the leaves.
Soup
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Add the onions to a 5 1/2 quart pot with the oil and saute on medium-low heat for 5 minutes or until they become translucent. Next, add the garlic and continue cooking for 5 – 7 more minutes until the garlic starts to brown.
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Add the white wine and bouillon, mash and cook until wine is reduced. (about 2 -3 minutes)
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Add the leek, cook for about 5 minutes then add the bay leaf and squash for about 3 – 5 more minutes.
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Add the water, coconut milk, cilantro, bay leaf, chili flakes, salt and pepper.
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Continue to cook on medium-low heat until squash is cooked all the way.
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Transfer to a food processor, purée in 3 stages, then transfer to a pot, heat it up and serve.
Health Benefits:
Squash is a very good source of potassium and is a heart-friendly electrolyte that helps reduce blood pressure. Its peel is a good source of dietary fiber. They are a good source of vitamin C, which helps your body metabolize cholesterol and keeps your tissues strong. Squash also contains lutein and zeaxanthin that promote healthy eyesight.
Leeks allicin content reduces cholesterol production, blood pressure, blood vessel stiffness and protects the lining. Leeks help chronic low-level inflammations like diabetes, obesity and rheumatoid arthritis. They contain polyphenols that are known to be strong antioxidants that fight against free radicals, which help with chronic disease and aging. They are good sources of vitamin-A, C and K.
