Happy St. Patrick’s Day to all! Whether you are Irish or not or Irish by affiliation (mine is through my wife’s side of the family), be sure to celebrate with good food and beverage. Learn the history of the day, get some ideas for green food, make green eggs and ham with Chef Fabio, or make a classic, like corned beef and cabbage with your slow cooker. Or have corned beef and cabbage made with Guinness® with a glass of Guinness® and enjoy the river dyed green!
I love soup. It’s not the first time nor the last time I will say that on this blog. I enjoy eating different soups as much as I enjoy making soup. I like that it’s easy, aside from much chopping (sometimes)! The above picture is of a curried squash and wild rice soup that I made a little while ago with the last of our squash we had from our Community Shares Agriculture (CSA) share. I often make soups with the abundance of vegetables we get, especially in the middle of summer. It tends to freeze well for winter, when CSA vegetables are nowhere around. I tend to use spices instead of salt, almost to the point of under-salting, though the broth adds much of what I don’t.
The recipe turned out fairly well. I followed some of the comments and caramelized the onions in brown sugar, as well as using tomato sauce for an acid instead of orange juice. I also upped the curry powder a bit. I baked the squash beforehand, which made it easy to mix together and used an immersion blender before adding the rice to cook. We didn’t have any butternut squash left, but some buttercup squash combined with other squash worked just fine and gave it a nice color. The wild rice (from our Minnesota trip) held up well in the soup and added to the texture. It was nicely toothsome even in the tasty leftovers. I would make this again, as we had been looking for some good squash recipes.
Fall is a time for squash. I have to admit; as a kid, we never ate much squash. Now, I have seen how good they can be! Wondering what to do with that garden’s bounty of squash? Worry no more. Just recently, I made a butternut squash risotto, which was quite filling and flavorful. I’ve also used butternut squash to make some tasty from-the-oven french fries. Chef Fabio has an additional delicious option, with a little squash 101 to start: Butternut Squash Ravioli!
(Spaghetti squash is another of my personal favorites!)