Satsuma & Butternut Squash Bisque & Andouille Sausage

Feb 13, 2008 by GodsMullet | 0 Comments| Share it:   

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Info

  • Prep: ~30 mins.
  • Cook: 30 mins. - 1 hr.
  • Serves: 4

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Ingredients

  • 1 Butternut Squash
  • 3 cloves Garlic
  • 2 Shallots
  • 6 Satsumas
  • 1 link Andouille Sausage (small dice)
  • 2 tsp Red Chile Paste
  • 1 quart Chicken Stock
  • 5.6oz can Coconut Milk
  • 1/4 cup Rice
  • 2 tbsp Nuoc Mam
  • 3 Tien Tsin Peppers
  • 2 tbsp Curry Powder
  • 2 tbsp Smoked Paprika
  • pinch Saffron
  • pinch Cinnamon
  • 3-4 sprigs Fresh Thyme
  • 1-2 sprigs Fresh Oregano
  • Sea Salt (to taste)
  • White Pepper (to taste)
  • Peanut Oil
  • Butter

Step 1

Peel the Butternut Squash and cut the top off. Cut six 1/2" slices off of it and chop those into a 1/2" dice for the garnish. Roughly chop the remainder of the Squash and mix it with a bit of Peanut Oil, and a few sprigs of fresh Thyme and Oregano – roast off in a 375F oven until soft (about 30min). Mince the Garlic and Shallots. Zest four of the Satsumas.

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Step 2

Saute the Zest, Garlic, Tien Tsin and Shallot in a bit of Oil until tender.

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Step 3

Deglaze with the Chicken Stock and add the Rice.

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Step 4

Bring to a simmer and juice 5 of the Satsumas. The easiest way is just to squeeze and mash the heck out of them over a colander.

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Step 5

Let simmer until the Rice is cooked.

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Step 6

Once the Rice is cooked, add the Roasted Squash, complete with the Oil and Herbs, and add the Chili Paste, Coconut Milk, Curry Powder, Paprika, Saffron, Cinnamon and Nuoc Mam.

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Step 7

Bring back to a simmer and puree in a blender. Adjust the seasonings and finish with the juice of the last Satsuma.

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Step 8

In the meantime roast the Andouille in the oven at 400F to bring out the flavor (about 10 minutes). Heat up a bit of Oil in a pan and add the diced Squash and a few Thyme and Oregano leaves.

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Step 9

Toss in a small knob of butter and cook the Squash a l'etuve, whereas you'll let them steam in their own juices under a foil or parchment lid (just cut a small hole in the middle and fit it over the veggies).

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Step 10

Due to the small size, they should be soft in about 5-6 minutes, and need no further liquid added to them. Once soft and tender, combine with the Andouille.

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Step 11

And form a mound in the center of a bowl. Pour the bisque into the bowl and serve.

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Step 12

Closeup of the Andouille sausage and squash.

Now that you have learned how to make satsuma & butternut squash bisque & andouille sausage, please be sure to view these other soup recipes and these pork recipes. Also, you will love these American recipes.

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