{"id":11772,"date":"2012-11-23T12:26:56","date_gmt":"2012-11-23T17:26:56","guid":{"rendered":"http:\/\/www.nataliemaclean.com\/blog\/?p=11772"},"modified":"2013-03-14T13:40:07","modified_gmt":"2013-03-14T17:40:07","slug":"lemongrass-acorn-squash-soup-recipe-paired-with-nova-7","status":"publish","type":"post","link":"https:\/\/www.nataliemaclean.com\/blog\/lemongrass-acorn-squash-soup-recipe-paired-with-nova-7\/","title":{"rendered":"Lemongrass Acorn Squash Soup Recipe Paired with Nova 7"},"content":{"rendered":"

\"\"<\/a><\/p>\n

<\/strong>By Pamela Hatton<\/p>\n

My Mom microwaves pie pumpkins in pieces to speed up cooking time.\u00a0 Failing her instructions, I accidentally discovered all squash cook like a charm whole \u2013 as long as you poke holes deep into the flesh allowing steam to escape.\u00a0 A lesson quickly learned\u2026<\/p>\n

Serves 8 first course<\/strong><\/strong><\/p>\n

Ingredients:<\/strong><\/p>\n

1 acorn squash
\n1medium onion, finely chopped\"\"<\/a>
\n1 shallot, finely chopped
\n2 tablespoons butter
\n2-3 garlic cloves, finely diced
\n1 stalk lemongrass, smashed then finely chopped
\n\u00bd-1 tsp green curry paste
\n3-4 cups reduced-sodium chicken stock (1 tetra pack) or homemade
\n\u00bd -3\/4Cup whipping cream
\nSalt and pepper to taste
\n3 tablespoons cilantro \u2013 chopped
\n1 lime, cut into 8 wedges
\nOptional lime zest<\/p>\n

Method:<\/strong><\/p>\n

Cook the squash by deeply poking the skin and flesh in several places allowing for steam to escape.\u00a0 Place in a shallow bowl (like soup bowl) and microwave for 10 minutes.\u00a0 Flip over and microwave another 5 minutes.\u00a0 Let cool, split open, scrape out the seeds (and toast for extra garnish), scrape out the flesh and set aside.<\/p>\n

In a large saucepan, melt butter over medium heat and saut\u00e9 onion, garlic and lemongrass until soft.\u00a0 Add curry paste and saut\u00e9 for 1 minute.<\/p>\n

Add squash and stock to pan and simmer for about 15 minutes.<\/p>\n

Puree soup in batches in blender.\u00a0 For a more elegant and silkier textured soup, pass through a sieve into a bowl.\u00a0 You might need to add a little more stock to thin out the soup to pass in the sieve.\u00a0 If preparing soup in advance, stop here and refrigerate.\u00a0 Flavours meld with a day of sitting.<\/p>\n

Reheat soup with whipping cream \u2013 pour in enough until you like the creaminess (or you can leave out for a lighter and more squash flavoured soup).\u00a0 If using a lower fat cream or milk, be careful not to boil the soup and risk curdling.<\/p>\n

Garnish with lime zest, cilantro and a squirt of lime wedge.<\/p>\n

Recipe developed and submitted by: Pamela Hatton<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

By Pamela Hatton My Mom microwaves pie pumpkins in pieces to speed up cooking time.\u00a0 Failing her instructions, I accidentally discovered all squash cook like a charm whole \u2013 as long as you poke holes deep into the flesh allowing steam to escape.\u00a0 A lesson quickly learned\u2026 Serves 8 first course Ingredients: 1 acorn squash 1medium onion, finely chopped 1 shallot, finely chopped 2 tablespoons butter 2-3 garlic cloves, finely diced 1 stalk lemongrass, smashed then finely chopped \u00bd-1 tsp green curry paste 3-4 cups reduced-sodium chicken stock (1 tetra pack) or homemade \u00bd -3\/4Cup whipping cream Salt and pepper […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[10,181,163,121,18],"tags":[],"class_list":["post-11772","post","type-post","status-publish","format-standard","hentry","category-food-wine-pairing","category-recipe-soup","category-soups-chowders-wine-food-wine-pairing","category-wine-vegetables","category-wine-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/11772","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/comments?post=11772"}],"version-history":[{"count":10,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/11772\/revisions"}],"predecessor-version":[{"id":11930,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/11772\/revisions\/11930"}],"wp:attachment":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/media?parent=11772"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/categories?post=11772"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/tags?post=11772"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}