Since I’ve been in Massachusetts there has been 4 snow storms. I’ve been here 2 months. Welcome to New England, right? I usually love snow, but this year I’m waiting for Spring. I’m craving brightness. I want the freshness of Spring. I guess I’m looking the rebirth that comes with the season to coincide with my new beginning. I’m waiting for the crocuses to emerge, the asparagus to appear in the market, the sun to warm my bones.
But right now it’s snowing.
The (financial) demands of moving have kept my cupboards lean. Thankfully I preserved a lot last summer, both in jars and frozen. (Yes, I packed up all my frozen produce and moved it from Ohio to Massachusetts.) Fortunately/unfortunately, you have to get creative sometimes during lean times. Sure, I have some preserved things, some beans (uncooked), rice, pasta…. But what to do when you don’t want to wait for beans to cook, and you’re tired of pasta with tomato sauce? Flipping through my cookbook collection just made me more frustrated as I kept finding recipes I wanted to make only to find I was missing a major ingredient. Normally, I substitute. Sometimes when I’m tired and hungry, I don’t want to think about flavor combinations and what could fill the giant void of ‘X’ main ingredient. Too technical. Blah.
So, I stared at my cupboard. Tomatoes. Chicken stock. Cumin. Onions. Tomato soup! Wait! I have squash in the freezer. Southwest-style tomato soup!
And here ya go…
Spicy Tomato & Squash Soup
- 1 qt, or 1-28oz cans- chopped tomatoes
- 1-2 c chopped zucchini, cooked
- 1/2 med onion, diced
- 1-2 jalapenos, minced (or any spicy pepper, such as chipotles)
- 1 clove garlic, minced
- 2 Tbsp tomato paste
- 2 tsp cumin
- 2 c chicken stock
- 1/4 c chopped cilantro
- salt & pepper to taste
- juice of 1 lime (optional)
In a large pot, heat 1 Tbsp olive oil over medium heat. Add onion, jalapeno and garlic, and cook until onion is translucent. Add tomato paste, cumin, salt & pepper, thoroughly combining. Cook until tomato paste just takes on a brown color. Add tomatoes and zucchini; cook for 5 min. Finally, add chicken stock. Bring soup to a boil, reduce heat and let simmer for 30 min, stirring occasionally. Adjust seasonings as needed. Right before serving, stir in cilantro and lime juice.
*I used yellow squash, but any summer squash will work. *Adding shredded rotisserie chicken will make a heartier soup. *Adding crisp tortilla strips and avocado will make this like a tortilla soup. *Switch up the cumin for other spices to take this soup around the world. *make this vegetarian by using vegetable stock or water.