Growing up, I never ate butternut squash, but my husband did. Two glorious years ago he introduced me to the oddly shaped veg. We became friends.
Today I have to share with you a wonderful soup and fish combo. It sounds weird, but looks and tastes delightful.
- Begin by peeling and large dicing your squash. Don’t kill yourself doing this. Squash is hard to cut and you will need ALL your body parts to finish cooking this.
- Season the squash with salt, pepper, olive oil, all spice, cumin and fresh thyme.
- Roast the squash at 450 degrees until soft.
- While the squash is roasting, cut two stalks of lemon grass and sautee them in a large pot with olive oil.
- Once the aroma is released, add one can of chicken broth. Reduce heat to low.
- When the squash is finished, add it to the pot with lemon grass and broth.
- Use your immersion blender and blend the soup.
- Salt and pepper the cod filets and saute.
- The underside of your fish should be cooked 30% of the way through.
- The face of the fish should be cooked the other 70%. This will give it the nice coloring.
- As the fish is cooking, take a small piece of celery and cut a flat edge on the curved portion. Place this in the bowl you are going to use. This is going to be the foundation to rest the fish on.
Once the fish is done, ladle the soup into the bowls. Place fish on top of celery, garnish with sprig of thyme.