Alright friends, here we are again facing another lockdown and if you're anything like me, you're already thinking of things to do to stay busy. Last time, we all mastered the fine art of sourdough baking, so this time... let's make soup! There is nothing better than a homemade soup, and I am a big fan of anything that freezes well to enjoy down the road!
This recipe has proven to be a favourite among my CSA members. Yes, I do realize that the recipe title is "summer squash" and we are about as far away from summer as Alberta can get. Trust me, you won't be disappointed in this recipe, even with a few minor adjustments. It originally calls for young zucchini but since we are heading into a round of deep freeze temperatures, I don't have any on hand. Luckily, I do have a lot of giant patty-pan squash leftover from the summer! They are very similar to a zucchini in almost every way except for shape and colour.
The larger fruits tend to have tough skins, which is some of a catch 22 because that hardness is what allows them to store so long. Nevertheless, it's easy to substitute them in! Simply peel the hard skins and cut the squash into cubes. The flavour will still be mild and once in the soup, you won't notice a stringy texture at all! If anybody is in need of a squash, please let me know!
The jalapeño's add a nice kick to this otherwise mild soup, and it will be a welcome zing when we hit -17 C here on Sunday! It's comfort food at it's finest and I will almost certainly be eating it with a piece of freshly baked sourdough!
Stay safe, stay home and enjoy!
