Chef Maneet Chauhan's Butternut Squash Coconut Soup with Spicy Grilled Cheese
roasted butternut squash with pumpkin seeds
yield: about 8 portions
Butternut coconut soup
2 large yellow onions sliced
½ cup ginger
½ cup garlic
10 curry leaves
2 medium sized butternut squash, peeled and chopped
1 sweet potato
2 qts skim milk
½ qt coconut milk
Salt and pepper to taste
In a stock pot add sliced onions, ginger, garlic, jalapeño, curry leaves, butternut squash, sweet potatoes and salt.
Cover with skim milk & cook on a low flame till the vegetables are done. Blend and puree.
Add coconut milk. Season.
Strain if desired
Roasted butternut squash garnish
1 lb butternut, diced small
4 Tbsp vegetable oil
To taste salt and pepper to taste
2 tbsp apple cider vinegar
1 Tbsp Toasted pumpkin seeds
16 ea Fried curry leaves
2 Tbsp Micro Sorrel
Peel, dice and toss with oil, salt, pepper then roast butternut squash on a rack at 350F until lightly golden brown, about 20 minutes. Remove, toss with apple cider vinegar. Add pumpkin seeds. Hold refrigerated till ready for use
Place 6 oz hot soup in bowl
Garnish with 1 tsp roasted squash/pumpkin seeds
Fried 2 curry leaves and micro sorrel
Grilled cheese sandwich
2 cups grated cheese (blend of sharp Cheddar or American and mozzarella)
1 Tbsp cilantro, chiffonade
2 tsp Sambar Masala powder (MTR brand)
2 green chili finely chopped or according to taste
1 tsp freshly cracked black pepper
Salt to taste
Combine all ingredients in a bowl. Set aside
Grilled cheese sandwiches:
16 thick slices of sourdough bread
2 oz cheese filling (for each sandwich)
2 tbsp soft butter
Lightly butter each slice of bread on one side. Add cheese filling and assemble sandwich.
Melt butter in non-stick pan over low-medium heat. Add sandwich. Cook until bread is golden, turning once, about 3 minutes per side. Transfer sandwiches to paper towels.
Cut each sandwich in half. Serve hot.