Tonight I invented a recipe!
Never thought I’d say those words! We’ve had some fall vegetables sitting around the house as they’ve come in from the awesome CSA my roommate and I subscribe to, and so far I’ve just used them for decor, because I wanted to cook them in just the perfect way. Many a vegetable has met a sad and rotten end by such indecision!
So before this cute little pumpkin rotted on top of it’s pedestal, I devised Roasted Autumn Harvest Soup:
Half of one mini pumpkin
Half of one acorn squash
Half of a butternut squash (I used the whole thing because mine was small)
1 cup chicken or vegetable broth
2-3 cups water
Half a zucchini
1. Cube vegetables.
2. In a bowl combine 2 tbsp oil with 1/4 tsp cumin, 1/2 tsp ginger, 1 tsp cinnamon and 1/4 tsp cloves. Feel free to adjust amounts to taste. These are heady spices, watch out for that cumin it’ll getcha.
3. Toss veggies with spice mix and roast in a 400 degree oven for 30 minutes.
4. While those are roasting combine water, broth, and 3-4 tsp of salt and bring to a boil. When veggies are tender but not too soft and squishy, add to soup broth and bring back to a boil. Add half a cup to a cup of rice and cook just until cooked. Don’t let it get out of hand or it’ll absorb all the soup broth.
5. Enjoy a feast with friends! (More on that tomorrow!)