Yes, this is my 300th post and Roti n Rice turns 2 on December 31st! How time flies! It is hard to believe that it has been almost 2 years since I published my first post. Many thanks for your continued support and encouragement. I could not have done it without YOU. Your valuable feedback and comments keep me going. THANK YOU!
For today’s post, I have decided to share this Cream of Kabocha and Wild Rice Soup with you. As much as I like roti (bread) and rice, soup makes my heart sing, especially during the cold Minnesotan winters. There is nothing like a nutritious bowl of soup to warm the body and soul. While we drink a lot of clear soups, I like to make a creamy soup every now and then to accompany a “Western” meal. I made this soup as a starter for our Thanksgiving dinner.
A very popular soup here is Minnesota Wild Rice Soup. Wild rice is after all Minnesota’s State Grain. It is actually a grain and not a rice at all. Highly nutritious, it is naturally abundant in the cold rivers and lakes of Minnesota and Canada and is the staple in the diet of the Chippewa and Sioux Indians, native to this region. To read more please click here.
August through September is the usual harvest time for wild rice. I buy a bag or two each year as they are plentiful in the stores. I use it in turkey stuffing, salads, and soups. They also make great basket stuffers in gift baskets. Do check out the other two recipes using wild rice on this blog. Simply click on the picture to get to the recipe.
I hope you enjoy this soup. I used my favorite kabocha squash but you can use pumpkin or butternut squash if you prefer.
Serve warm with crackers or crusty bread.
Enjoy…..and have a wonderful day! 😎