So school has started, which means it’s time to start eating like a student. But don’t feel pressured to conform to the instant noodle stereotype, because with a small investment of time and money, you could enjoy a home-cooked meal with a lot more substance. Here are recipes for butternut squash soup and wild rice salad that can go nicely together for a lunch or dinner, and that will keep well in the fridge (and even get more delicious—letting aromatic foods like curry relax overnight does get you a blended and more developed flavour). Not one for cooking? Give these a try—they’re (pretty) simple and cheap, but mostly delicious. September is a great time to try new things.
Customizable Curried Butternut Squash Soup with Maple Syrup
The last four ingredients are optional and can be used for garnish:
Roasted pumpkin seeds
Heat a pan—add 2tbsp of oil, and cook shallots/onion, garlic, ginger, spices, and chilli pepper. Cook until onions are translucent. The quantities of spices, as always, are approximate and will vary depending on the size of your squash and how much liquid you add to your soup.
Add the can of coconut milk (leaving a small amount to garnish) and the vegetable broth, then bring to a boil. Reduce the heat and simmer until the squash is soft. Add salt and pepper to taste, then garnish with lime juice or maple syrup, coconut milk, and cilantro. Sprinkle with pumpkin seeds. Take a picture if you did that last part. If not, just eat the soup. That’s all there is to it, congrats!
Wild Rice Salad with Dried Cranberries and Walnuts
Cook the rice then fluff it with a fork. Stir in the chopped nuts and fruit. Finely chop the red onion and garlic then blanch them both. Combine the vinegar, olive oil, salt, pepper, onions, garlic, and herbs. Stir the combination into the rice. This salad is fantastic if you use fresh rosemary and basil, although dried herbs work well too. Serve warm or cold—they’re both good, so you can’t go wrong!
