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Coconut Squash Leek Bisque with Chili Oil - CaliZona

4 - 6 Servings

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

  1. 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

  1. If using Mayan squash, remove seeds, cube and then set aside.
  2. Prepare the leek and cilantro and set aside.
  3. You want to wash the leek really well. There is always dirt on the inside of the leaves.

Soup

  1. 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.
  2. Add the white wine and bouillon, mash and cook until wine is reduced. (about 2 -3 minutes)
  3. Add the leek, cook for about 5 minutes then add the bay leaf and squash for about 3 – 5 more minutes.
  4. Add the water, coconut milk, cilantro, bay leaf, chili flakes, salt and pepper.
  5. Continue to cook on medium-low heat until squash is cooked all the way.
  6. Transfer to a food processor, purée in 3 stages, then transfer to a pot, heat it up and serve.