I really love soup. Like, a lot. This is good for two reasons: I’m broke and it’s cold out. I just started a new temp-to-hire job (yay!) and I am immensely grateful to be working AND doing work I enjoy, but I had to take a significant pay cut to do it. This means I am watching every penny carefully. To save money I’ve been experimenting with soups that are more or less whatever’s in the fridge, watered down and heated up. Tonight, whatever’s in the fridge consisted of winter squash, mushrooms, leftover rice, leeks, onions, and pumpkin pasta. Surprisingly, it worked out pretty well.
I don’t remember the name of the squash, but it’s small (maybe 1-3 pounds) and it looks a lot like a pumpkin, but bumpier. The flesh is very very orange but tends to be a little green near the skin. It’s sweet and takes well to seasoning. That soup and some sauteed tofu with kale made for a nice warm dinner that protected me from the unseasonable chilliness we’ve had the last couple days.
A vague recipe follows…
Winter Squash Soup
Roast 1 medium or two small winter squash in a 400-degree oven for about 45 minutes, or until soft. Before putting them in the oven stab the fruits a few times so they don’t explode. Let cool, cut in half, and scoop out the guts. The seeds are edible and delicious if you want to keep them.
Meanwhile, saute some onions and leeks in a stock pot. Add mushrooms (sliced, a cup or two per your preference) and turnips (peeled and sliced, about 4 small). Add a couple cups water, some leftover rice (optional), and the chunked-up squash guts. Bring to a boil, season, and let simmer for a while. (This was the part where I stopped to make the tofu and kale dish.) A minute or two before serving throw in some fresh pasta. If you’re using dried pasta give it 10 or so minutes. Serve!
This made significantly more soup than I was expecting so I will probably freeze a good portion of it. My favorite part about soup is that you don’t need to eat much to feel full. It’s cost-effective and awesome.