I roasted up some kabocha squash tonight as well. The sweetness of the squash actually went really well with the soup.
Tuesday, January 24, 2012
soup night
Tonight I made kale and chorizo soup for dinner. It was very simple - just carrot, celery, chorizo, kale, chicken stock, water, a splash of sherry vinegar and a couple of bay leaves. It has to cook for about an hour to make the kale tender, but it's totally worth the wait.
I roasted up some kabocha squash tonight as well. The sweetness of the squash actually went really well with the soup.
I roasted up some kabocha squash tonight as well. The sweetness of the squash actually went really well with the soup.
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I never eat squash but I bought an acorn squash this past weekend. I'm going to roast it and fill it with forbidden rice.
ReplyDeleteForbidden Rice sounds so...naughty!
ReplyDeleteAcorn squash is too sweet for me. I like kabocha because it's not super-sweet. At least, the ones I've been getting haven't been. I've read that the longer they're allowed to age, the sweeter they get. Maybe I've just been getting immature ones.