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Bisque
2 Large Butternut Squash, split in half lengthwise, seeds removed and reserved
2 Large Leeks, roots removed, sliced and soaked in water to remove grit
One 1” piece of Young Ginger root, peeled and diced
4 T. Olive Oil
1⁄4 C. Sake
2 Qts. Vegetable Broth (can substitute water)
1 Can Chao Go brand Coconut Milk
2 T. Freshly Squeezed Lime Juice
Salt and Pepper to taste

1. Preheat oven to 400°. Lightly oil baking sheet with one T. olive oil. Place squash on baking sheet and place in the oven. Bake until soft and tender, 35-45 minutes

2. Remove from oven; reserve until cool enough to touch. Scoop flesh from squash and discard skin. Reserve flesh, separating 1⁄2 C. flesh for pot sticker filling.

3. Soak squash seeds in warm water to separate from membrane. Dry on a towel. Toss with one T. oil and roast in oven until crunchy. Lightly season with salt and reserve.

4. Heat a large heavy-bottomed non-reactive saucepan over medium heat. Drain leeks from water bath. Sweat leeks in remaining two T. of oil for several minutes, until they begin to soften and wilt. Add ginger and sake. Continue cooking until liquid is absorbed. Add reserved squash, broth and coconut milk. Bring to a boil, and then reduce to a simmer. Cook stirring occasionally for 30 minutes. Puree in a blender. If the soup is too thick, add a little broth/water to thin it. Add lime juice, salt and pepper to taste. Reserve.

Pot Stickers
1 Leek, split in half lengthwise, finely diced and soaked in water to remove grit
1⁄4 lb. Fresh or Frozen Porcini Mushrooms, wiped clean and diced*
5 T. Olive Oil
Reserved Squash Puree
1⁄2 t. Tamari Soy Sauce
Pinch Cayenne Pepper
Salt and Pepper to taste
1 Bunch Fresh Tarragon, separated into individual leaves (or 1⁄2 T. dried)
1 Package Wonton Skin Wrappers
*If fresh/frozen porcini mushrooms are not available, substitute chanterelle or shiitake mushrooms

1. Heat a medium sized saucepan over moderate flame. Carefully drain leeks from water and grit. Sweat leeks in two T. oil until tender and wilted. Add mushrooms and cook until tender and any pan juices have evaporated. Season with salt and pepper.

2. Remove from heat and fold in squash puree with a rubber spatula. Cool to room temperature. Adjust seasoning with soy sauce, cayenne and tarragon leaves. (You may wish to use additional salt and pepper if desired.)

3. Lightly oil a cookie sheet or large plate with one T. oil. Place a small container filled with 1⁄2 C. of cool water on your work surface. Open package of wonton wrappers. Place the stack of wrappers with floury side up.

4. For each pot sticker, dip one index finger in water. Spread water along perimeter of wrapper. Place one T. of filling on wrapper. Fold in half to form a semi circle. Press the edges to seal the filling inside the dough. Crimp edges to secure them. Place each finished pot sticker on oiled sheet. Prepare two pot stickers per person. At this point, these can be made ahead and refrigerated covered with plastic wrap for 3-4 hours until ready to cook.

To Serve
1. Bring the reserved soup to a boil. Keep warm while you cook the pot stickers.

2. Place a sauté pan (that has its own lid and is large enough to hold all of the pot stickers) on a medium high flame. When the pan seems warm to the touch, add the remaining two T. of oil. Place the pot stickers in the pan. Allow them to brown on one side. Add 1⁄4 C. water and cover. Remove the pan from the heat and allow to steam.

3. Divide the soup equally between each bowl. Remove the cover from the sauté pan and place two pot stickers in each bowl. Garnish with reserved toasted squash seeds.

Bon appétit! Serves six (yield 1⁄2 gallon).

Scott Barton is the chef at Counter Vegetarian Restaurant and Wine Bar located at 105 1st Avenue between 6th and 7th Streets. For information, contact (212) 982-5870 or www.counterrestaurant.com.

 

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