On Thu, 14 May 2020 14:42:58 -0400, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> On Thursday, May 14, 2020 at 9:14:25 AM UTC-4, Gary wrote:
>> > Cindy Hamilton wrote:
>> > >
>> > > On Wednesday, May 13, 2020 at 2:25:59 PM UTC-4, Gary wrote:
>> > > > jmcquown wrote:
>> > > > > A few years ago I was looking for leeks at Publix. (I had potato-leek
>> > > > > soup in mind.)
>> > > >
>> > > > That has a real name.
>> > >
>> > > The real name you're thinking of only applies if the soup is served
>> > > cold. Jill doesn't do cold soups.
>> >
>> > I used the "New York Times" cookbook recipe.
>> > I seem to remember they said to also puree it, then chill.
>> >
>> > Neither of those final options appealed to me so I ate
>> > it all hot and chunky. Same ingredients and taste.
>> >
>> > Changing the name because of that seems a bit odd to me.
>>
>> Why? A particular recipe has a unique name. If you don't
>> prepare it that way, the unique name doesn't fit.
>>
>> Suppose I made bouillabaisse but I left out the seafood.
>> Is it still bouillabaisse?
>
>You snipped my last comment to make your futile point.
>
>"If ordered in a restaurant though, it would be expected
>to be pureed and chilled."

You need to get out more, Burger Quick is not how to have food
experiences. I make a chunky hot squash soup all the time, it tastes
great and looks fantastic... and yes I've posted pictures. Mostly I
use different kinds of summer squash along with other veggies like
parsley, garlic, taters, carrots, celery and sometimes 'shrooms, and
tomatoes. With winter squash I prefer it roasted/grilled/baked.
Winter squash really only lends itself to pureed soup and I don't care
for any pureed soup... I prefer eating soup, not drinking/slurping
it... I outgrew Gerbers squash a lifetime ago. I roast winter squash
halved with the skin on, we like to eat the skin. The seeds feed the
critters.