February 15, 2008
Winter soup with Butternut Squash, Acorn, Corn & Wild Rice
This does not feel like the best time to post a soup recipe, after all it was Valentine's Day yesterday. Who will be in a mood for soup after all the chocolates, dessert and delicious dining out. But, the soup can be a cozy dinner starter to cruise into the weekend.
For me, the weather has been playing spoil sport. We've had two snow storms in the last couple of weeks and during that time, my hour long commute turns into a two-hour treacherous journey. So I arrive home tired and frazzled. And the soup works perfectly, it warms and calms me.
And with butternut squash, acorn and corn, it is hearty and filling too. I have made several versions of this soup, without cream, with cream, without lime zest, with lime juice and it works every time. So feel free to make it your own with your special touch.
I always make a bigger batch of the soup and keep some in the freezer for the snowy days!
Ingredients: (serves 4-6 people)
1 small butternut squash
1 small acorn
2 cups chicken/vegetable stock (I then added about 1 cup of water)
1 medium onion - chopped
1' ginger - grated
1 cup wild rice - cooked separately
1/2 cup half and half
1/2 tspoon lime zest
1/2 tspoon cumin powder
1 dry red chili
2 tbspoon olive oil
salt and black pepper to taste
Cut the butternut squash, acorn, and corn and our 1 tbspoon olive oil, salt and pepper. Preheat the oven to 400 deg F and roast the squash, acorn and corn for an hour.
Once it's cooked the squash and acorn will peel easily. Puree the squash, acorn and corn in a blender using the vegetable or chicken broth. I make it like a thick paste. Set it aside.
In the meantime, cook the wild rice separately. I make it in the microwave while the squash is in the oven.
Then in a thick bottomed pot, heat the rest of the oil and then temper it with the red chilli. Add the ginger and onions and saute for 1-2 minutes. Add the squash puree, the rest of the broth, water and cook on low to low-medium heat till it all mixes together. Then add the cumin powder, salt and pepper to taste along with the rice.
Then add the lime zest and cook on closed lid for 4-5 minutes till it all mixes well together. Take it off the heat and then add the cream. Mix it well. Take the chilli out before you start serving the soup.
This goes to No Croutons Required hosted by Lisa's Kitchen and Tinned Tomatoes.
On another note, I have been meaning to say thanks for a long time to Sandeepa of Bong Mom's Cookbook for the bori, panch phoron and recipe cards she sent me last year. And to Kanchana of Married to a Desi for the delicious cranberry thokku, fresh peaches, injimanga and fresh turmeric when we met for lunch at Chennai Vilas.
Thank you for the delicious treats. They were enjoyed over several meals!