Fall Soups: Squash, Rice and Chicken

kabocha, cooking, recipes, squash, squash soup

Kabocha squash. Scoop out the seeds and roast them like pumpkin seeds. Creative Commons: Namayamsai LLP

When it comes to fall, I always make up a bunch of soups and freeze them. They’re good on a rainy or cold day, or when I’m tired and haven’t left time to make a lunch in the mornings. I have a great recipe book called The New Soup Bible by Anne Sheasby. There are several editions so the soups tend to be different in each one. They are also British and will list items like courgettes and aubergines (zucchini and eggplant to us North Americans) but measurements are in imperial and metric. Nutrition values are also given, which is helpful when I’m trying to watch my intake.

A couple of weeks ago I ended up making chicken stock because we’d had a Thanksgiving lunch at work. I can’t see a good chicken carcass go to waste and always make stock anytime I have one at home. So I hauled these babies home. I also keep cuttings from onions, celery and carrots to make veggie stock so I added these all in, with a bay leaf and some salt and pepper. I ended up with a lot of stock and a good selection of meat. So I had to make some soups. I’ve made succotash soup, and besides the cartoon Sylvester saying, “Thufferin’ thuccotash,” I actually had  no idea what it was.

Succotash soup is southern American (though it was first Native American) and the essential ingredients are corn and lima beans. The recipe I made is thickened with flour and comes out a light creamy yellow. So hearty is this soup that a serving is 500 calories though I saved mine into smaller containers. I didn’t take pictures of this but I have about four soups to make as  room appears in my freezer. I also made Chicken Coconut soup, with coconut milk, green curry and full on yumminess. I put a touch too much lemon grass in but otherwise, it’s super delicious.

Next I took a recipe for pumpkin, rice and chicken soup. The recipe calls for the following:

  • 3-4 c. chicken stock

    squash soup, fall soups, kabocha

    Stirring kobocha and leeks.

  • 1 wedge of pumpkin
  • 1 Tbsp sunflower oil
  • 1 Tbsp butter (I used olive oil for the oil and butter)
  • 2 leeks chopped
  • 5 green cardamon pods (I used black pods)
  • 1/2 c. basmati rice
  • 1.5 c. milk (I used almond milk)
  • pared orange rind to garnish (I didn’t have oranges so skipped this)
  • salt and pepper to taste (I also added a bit of marjoram)

I wasn’t sure how much a wedge of pumpkin is since pumpkin comes in all sizes. I also didn’t feel like being stuck with a lot of pumpkin so I used a kabocha (Japanese) squash, partly because a friend had brought some to a Thanksgiving dinner and it was tasty. In fact, I ate one quarter of the squash one night with cilantro, lime and olive oil. You can also roast the seeds. I also ate the thin green skin. I’m a proponent of eating skins if they are edible because there are many nutrients that are lost when yams or potatoes (for example) are peeled. These squat green gourds are slightly sweet and more yellowy-orange.

The recipe calls for cutting the pumpkin into cubes and slicing the leeks, then sauteeing in olive oil in a pan. (They called for sunflower oil but I used what I have.) I had pre-cooked the squash in the oven with a bit of olive oil so I cut it up and added it in, with the skin, realizing when I pureed it that it was going to possibly be spotty and not that orange. I also could not find green cardamon pods so I bought black pods. I believe that, unlike the green ones, these are roasted. They had a smokey smell but I tossed them in. Once everything is tender, you add in half the stock and stir.

kabocha, squash soup, cooking

The finished soup, with rice, chicken and squash.

Before pureeing you remove the pods. I forgot and a small one got ground up. I just have a wee Magic Bullet so I had to do batches and the squash/leek paste was so thick I had to add some of the milk at that stage. While this is all cooking, I put the rice on. Again I didn’t have basmati rice but brown and red rice mixed together. Rice is rice for this soup.

I poured the puree back into the pot, added the rest of the chicken stock and chicken, and the milk. This soup was pea-soup thick so I increased the milk to 2 cups. I added the rice but decided that it was still too thick so I added several cups of water. You could make this as thick or thin as you wanted.

The appearance is a little more green and there are slight flecks of green from the skins. The taste is slightly smoky and not like green cardamon at all but I think it works well and is balance by the slight sweetness of the kabocha and the savory leeks. A successful and very tasty soup. Instead of 4 servings, I end up with 8. Nutrition breakdown for 8 servings is: 158 calories, 5.4 gm fats, 15 gm carbohydrates, 12.3 gm protein, 36 mg cholesterol.

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1 Comment

Filed under food

One response to “Fall Soups: Squash, Rice and Chicken

  1. Pingback: Fall Soups: Squash, Rice and Chicken – Maria Garcia

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