hey, I made squash soup yesterday!

DMMidwest: Same recipe and ingredients,

I doubt the ingredients are exactly the same (unless they have similar agribusiness practices).

/makes me sad to know there are people consulting with Argentinians on how to bring CAFOs there...

Haiti, please

I have curried butternut squash soup in the fridge and I will be eating it for lunch, so I'm getting a kick out of these replies. Ya rly. Probably better than whatever they're eating in Haiti.

My ancestors must have been denied sex.

Happy Farking New Year!

Better the second time around, im sure.

RecentImmigrantmitter sounds recent.

Bet they're feeling rather meloncholy today.

My contribution to this thread:

Sautee a bunch o' onions in butter. Add chicken broth. Stir in a pinch each of nutmeg, cinnamon, and ginger. Peel, seed, and cube a whole bunch of butternut squash. (This will be much easier if you soften them up in the microwave first. Poke them with a fork beforehand though, or BLAM!!) Add squash cubes and some dry white wine to the broth. Cook until squash is tender. Use a hand blender to blend it all smooth. Add cream cheese (half a block to a whole block depending on how big a batch you are making) Stir until incorporated. Slowly stir in some cream (half and half if you are pretending to be healthy) Cook 15 more minutes on med-low stirring frequently. Om nom nom.

* do not eat this every day

*eat it with a big salad

Maud Dib: Bet they're feeling rather meloncholy today.

with such delicata stomachs, you'd think they'd be more careful next year.

namegoeshere: Add cream cheese

... you lost me, there.

/microwaved squash for 18 minutes. Used leeks instead of onions. Veg broth instead of chix. Sour cream instead of cream. Came out great. Cooks Illustrated ftw.

mekkab: namegoeshere: Add cream cheese

... you lost me, there.

The cream cheese makes it excellent. Like I said, not to be eaten every day.

/sounds fat
// isn't
///knows about moderation and once-in-a-while

Haiti, another former colony doing great after benefiting from French culture.

namegoeshere: The cream cheese makes it excellent.

... I guess I'll have to try it before I bash it.


/still sitting on LBS of hokkaido from my CSA
//thank gord it's over until May... 2 people for a 4 person share is brutal.

We 'ancestors' are too busy farking our 'forefathers.'

namegoeshere: Sautee a bunch o' onions in butter. Add chicken broth. Stir in a pinch each of nutmeg, cinnamon, and ginger. Peel, seed, and cube a whole bunch of butternut squash. (This will be much easier if you soften them up in the microwave first. Poke them with a fork beforehand though, or BLAM!!) Add squash cubes and some dry white wine to the broth. Cook until squash is tender. Use a hand blender to blend it all smooth. Add cream cheese (half a block to a whole block depending on how big a batch you are making) Stir until incorporated. Slowly stir in some cream (half and half if you are pretending to be healthy) Cook 15 more minutes on med-low stirring frequently. Om nom nom.

I would dice up some pears as well, and maybe something for a little kick...half a jalepeno?

mekkab: Maud Dib: Bet they're feeling rather meloncholy today.

with such delicata stomachs, you'd think they'd be more careful next year.

namegoeshere: Add cream cheese

... you lost me, there.

/microwaved squash for 18 minutes. Used leeks instead of onions. Veg broth instead of chix. Sour cream instead of cream. Came out great. Cooks Illustrated ftw.

I prefer to roast squash with butter. Takes more time, but you get the taste of all those delicious caramelized edges. Then I add vegetable broth, ginger, salt, maple syrup and a little cream and serve with toasted parmesan bread.

It really messes with people who expect things to be straight up sweet or savory, but always a hit.

\I used to think melon ballers were the definition of useless, but I bought a sharpish one just for scooping out squash flesh and have been so happy since.