Chef Maneet Chauhan's Butternut Squash Coconut Soup with Spicy Grilled Cheeseroasted butternut squash with pumpkin seedsyield: about 8 portions Butternut coconut soup2 large yellow onions sliced½ cup ginger½ cup garlic2 jalapenos10 curry leaves2 medium sized butternut squash, peeled and chopped1 sweet potato2 qts skim milk½ qt coconut milkSalt 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 garnish1 lb butternut, diced small4 Tbsp vegetable oil To taste salt and pepper to taste2 tbsp apple cider vinegar 1 Tbsp Toasted pumpkin seeds 16 ea Fried curry leaves2 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 Soup PlatingPlace 6 oz hot soup in bowlGarnish with 1 tsp roasted squash/pumpkin seedsFried 2 curry leaves and micro sorrel Grilled cheese sandwich8 sandwiches2 cups grated cheese (blend of sharp Cheddar or American and mozzarella)1 Tbsp cilantro, chiffonade2 tsp Sambar Masala powder (MTR brand)2 green chili finely chopped or according to taste1 tsp freshly cracked black pepperSalt to taste Combine all ingredients in a bowl. Set aside Grilled cheese sandwiches:16 thick slices of sourdough bread2 oz cheese filling (for each sandwich)2 tbsp soft butter For sandwiches: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.

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