In article >,
"jmcquown" > wrote:

> Rick Rider wrote:
> > More than once I have attempted to recreate a dish with disastrous
> > results. My palette seems to be less trained than hers.
>
> If you're talking about trying to re-create a dish you've had while eating
> out, you can always ask what's in it. I'm pretty good at guessing and
> re-creating (I've done this for years so maybe I have a good palette) but
> I've also had good luck asking the server to inquire of the kitchen staff.
> It's usually not a huge secret.
>
> For example, I tasted a wonderful pureed squash soup back in 2000 so I asked
> the server about it. She went back to the kitchen and told me it was
> butternut squash with tarragon. Ah yes! Tarragon makes this soup!
>
> When I got back home I created this:
>
> Roasted Butternut Squash Soup
>
> 2 butternut squash (about 4 lbs.)
> 2 Tbs. olive oil
> 4 c. chicken stock or broth
> 2 c. water
> 1-1/2 tsp. pepper
> 2 tsp. salt
> 1/2 tsp. onion powder
> 1 tsp. dried tarragon leaves
>
> Cut squashes in half lengthwise and scoop out the seeds. Brush with olive
> oil and place, cut side down, on a baking sheet. Roast the squash at 350F
> for 1 hour until tender. Handle with an oven mitt; scoop the flesh from the
> shell with a spoon and place in a large mixing bowl. In another mixing
> bowl, blend together the stock and water. Add a little minced garlic if
> desired. Puree the squash in a blender or food processor with the liquid in
> batches, adding liquid as needed, until smooth (this can also be done in the
> cooking pot with a stick blender; how stupid I was not to buy one until last
> year!). Add the salt & pepper, onion powder and tarragon. Bring soup to a
> boil. Reduce heat to a simmer and cook over very low heat about an hour,
> stirring occasionally. Serves 8-10.
>
> Jill
>
>

Sounds lovely... :-)

Personally tho', I've gotten tired of trying to scrape hot squash out of
a thin, cooked and fragile squash shell.
I now pre-peel my butternut squash raw after cutting it in half and
removing the seeds. I then cut the peeled squash into chunks and nuke it
in a covered corningware with a little bit of water for steaming. Times
vary with the size and amount of squash being nuked, but I just cook it
until I can mash it, then go from there. No peel to mess with.

I'm really going to have to try squash soup! My father loves sippable
soup with no chunks in it and I do have a butternut squash on hand.

Thanks for posting this!

--
K.

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