On 10/16/2020 6:51 AM, Gary wrote:
> Taxed and Spent wrote:
>>
>> On 10/16/2020 6:34 AM, Gary wrote:
>>> Doris Night wrote:
>>>>
>>>> On Thu, 15 Oct 2020 22:18:21 -0400, Dave Smith
>>>> > wrote:
>>>>
>>>>> My wife bought a squash with the idea of me making soup with it. She
>>>>> threw it into the oven this evening and scooped it out when she one.
>>>>> All I had to do was to chop up some onion, celery, carrot and a bit of
>>>>> garlic, fry them up a bit, add some pepper, bay leaf and hit curry
>>>>> powder, throw in the squash and some low sodium chicken broth, simmer it
>>>>> for 45 minutes, remove the bay leave and whizz it up with my immersion
>>>>> blender.
>>>>>
>>>>> I tasted it, and it is delicious.
>>>>
>>>> We love butternut squash soup, but it's getting to be a rare treat out
>>>> here in Alberta.
>>>>
>>>> When I was in Ontario a couple of years ago, I recall that you could
>>>> go to any farm stand and buy a squash for $0.99. Or you could pop a
>>>> couple of seeds in your garden and get a dozen of the suckers for
>>>> nothing. In Alberta, they run to $1.99/pound. So you have to be
>>>> thrifty with them.
>>>>
>>>> I actually peel them, then carefully cut them up into cubes (not
>>>> wasting any flesh whatsoever), and roast the individual pieces. I
>>>> would find that roasting the whole squash then scooping out the flesh
>>>> would be wasteful.
>>>>
>>>> However, I make my soup the same way as you. But I do add a bit of
>>>> cream at the end.
>>>
>>> Rather than add cream, another way is to take half of the
>>> vegetables
>>> out and put in a blender to puree. Add that back into the soup
>>> for creamy-like thicker soup without the actual cream.
>>>
>>
>> in other words, you might "whizz it up with my immersion blender."
>
> I'm talking about only half of it, not all. Leave some solid
> pieces in there too.
>


How is pureeing half of the soup going to give you a creamy-like thicker
soup than pureeing ALL of the soup? And the cream is for flavor, mostly.