Egyptians are famous throughout the Middle East for their irrepressible sense of humor; during these momentous events of the past few weeks, jokes fused from the Egyptian street, one after the other.
Here is one:
Mubarak goes to heaven where he meets former Egyptian presidents Gamal Abdel Nasser and Anwar El-Sadat. (The first was killed by poisoning and the second was assassinated).
“What was the cause of your death, poison or assassination?” they ask Mubarak, who replies: “Facebook.”
With this soup made with coconut milk, I figured here is my chance to step out of my comfort zone (I would have used cow’s milk).
Sure glad I did: This combo is dynamite! Very creamy, and the two flavors are a match made in heaven. Added some cilantro pesto to give it some zing, a sprinkle of toasted pecans and butternut (or pumpkin) seeds, for a moment of creamy delight.
- 1 Butternut squash, about 3 pounds
- 1 can of coconut milk
- 1 tablespoon of cilantro pesto
- 3 Tablespoons of pecans and pumpkin seeds
- salt, black pepper to taste
- Cut the butternut in small pieces and scrape the seeds and filaments off. Place in a pyrex pan, add 2 cups of water and bake in a preheated 350F oven for 30 minutes or until tender.
- Cool the butternut pieces, peel them and place in a food processor with the water they have cooked in (up to 1 1/2 cups) and the can of coconut milk, some salt and pepper and the cilantro pesto. Process till the squash is creamy and smooth, taste for seasoning and pour into a tureen.
- Serve with a sprinkling of chopped toasted pecans and pumpkin seeds.
To make the cilantro pesto:
Chop a couple of tablespoons of cilantro leaves as fine as possible. Mash 3 cloves of garlic with a dash of salt in a mortar; place the cilantro and the garlic in a small frying pan, add one tablespoon of olive oil and fry for 30 seconds until fragrant but not brown. Remove and drop into the soup.
Recipe adapted form Chef Virginie Guitard.
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