I’ve made a rewardingly easy soup. The “Roasted Chicken and Butternut Soup,” from the October 2010 issue of Everyday Food, allowed me to first roast my chicken thighs, butternut squash, and onion together in a 425-degree oven for 30 minutes. Then, I pulled out the chicken. I put the vegetables, vegetable-bouillon broth (instead of chicken broth), ground cumin, and ground coriander in a big soup pot to simmer. Notice the beautiful orange color of my soup…

Indeed, I used my immersion blender to mix this soup right in its pot. I added 2 Tbsp. lemon juice and another 2 tsp. kosher salt. Once cool enough to handle, it was a treat to tear up the cooked chicken thighs with my hands, and add the pieces to my pureed soup. Enjoy this soup, as we did.

Now that I’ve fully embraced wild rice into my lifestyle (it’s not too difficult! no excuses!), I was so pleased by its wonderful “chew” in the “Wild Rice Stuffing with Pine Nuts,” from the November 2010 issue of Bön Appetit. I couldn’t resist the simple cooking method, of first cooking the wild rice, then later adding the white rice to that same pot. I was jazzed by the inclusion of all the garlic, tomato paste, dried mint, and pine nuts.

I used vegetable-bouillon broth instead of chicken broth. After all the cooking and all the absorption of said liquids, the stuffing’s consistency was perfect, with its hints of cumin and lemon. My young child liked this one, and I was relieved.

PRICES
Chicken Thighs (1.06 lbs.) = $2.30
Butternut Squash (1) = $2.25
Yellow Onions (2) = $1.26

RECIPES: these foods are right-on for right now: autumnal warmth and comforts
PREP TIMES:
enjoy this meal after roughly two hours of prep and cooking
TASTES: roasted butternut squash coats your tongue as a thickened purée, intensified by the roasted chicken thighs, while wild and white rices mingle with cumin and lemon

Next time, I’ll continue my warm relationship with barley. I’ll cook the “Scallops, Bok Choy and Mushrooms over Barley,” as inspired by worththewhisk.com. See my tasty meal when you come back to my site on Thursday, December 9.