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.

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.

Doris

On Friday, October 16, 2020 at 12:34:34 AM UTC-5, Doris Night wrote:
>
> 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.
>
Is there a squash blight in Alberta, or is the growing season too short?
>
> Doris

--Bryan

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.

On 10/15/2020 10:34 PM, 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.
>

How is that wasteful?

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."

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.

On 2020-10-16 1:34 a.m., Doris Night wrote:
> On Thu, 15 Oct 2020 22:18:21 -0400, Dave Smith

>> 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.

They aren't cheap here anymore. A couple years ago they were selling
them by the squash, and they were huge. Now they are about 3 times the
price and small. I used to get squash for supper and then enough left
over to make soup. Now they are sold by the pound and are so small that
one squash is enough to dinner for two or for soup, not both.

>
> 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.

My wife likes doing it that way. If she is willing to do it and save me
the time and energy that is fine by me.
>
> However, I make my soup the same way as you. But I do add a bit of
> cream at the end.

I add a dollop of yogurt or sour cream when I serve it.

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.

On Fri, 16 Oct 2020 09:57:02 -0400, Dave Smith
> wrote:

>On 2020-10-16 1:34 a.m., Doris Night wrote:
>> On Thu, 15 Oct 2020 22:18:21 -0400, Dave Smith
>
>>> 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.
>
>They aren't cheap here anymore. A couple years ago they were selling
>them by the squash, and they were huge. Now they are about 3 times the
>price and small. I used to get squash for supper and then enough left
>over to make soup. Now they are sold by the pound and are so small that
>one squash is enough to dinner for two or for soup, not both.
>
>>
>> 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.
>
>My wife likes doing it that way. If she is willing to do it and save me
>the time and energy that is fine by me.
>>
>> However, I make my soup the same way as you. But I do add a bit of
>> cream at the end.
>
>I add a dollop of yogurt or sour cream when I serve it.

I can't remember ever buying butternut squash, it's very easy to grow.
I don't peel them, I scoop out the seeds for the critters and roast
the squash until the skin becoms a little crispy, then we eat the skin
too.
I don't remember ever buying cream either, neither of us likes creamed
soups. Occasionally I'll cook with evap.... evap can be whipped.
During WWll people used a lot of evap, my parents creamed their coffee
with evap, regular milk didn't keep well in the ice-a-box. People fed
their babies evap when breast milk was getting low. I still think
that evap is the closest thing to breast milk on tap... I like to
drizzle evap on icecream, it forms a sweet frozen crust same as
squirts of my mom's breast milk. Mom had to ween me at five years old
so I could go to kindergarten. In many countries today women breast
feed until their kids are eight years old. Where I lived on Lung
Guyland there was a large Hispanic population, it was common to see
ten year olds being breast fed in public, in super markets,
postoffices, wherever and those young women made no attempt to cover
up... some of those Hispanic women had bosoms so huge they'd need a
painter's tarp to cover them.

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.

I've been doing quite a few soups like that. I don't always remember
to post them here. It's getting chilly and soups appeal to me then.

The most recent was Cock-a-Leekie. Quite good!

https://www.amazon.com/photos/shared...UI6uaOOSlBHf0w

cshenk wrote:

> 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.
>
> I've been doing quite a few soups like that. I don't always remember
> to post them here. It's getting chilly and soups appeal to me then.
>
> The most recent was Cock-a-Leekie. Quite good!
>
>
https://www.amazon.com/photos/shared...UI6uaOOSlBHf0w

Sorry, forgot to snap one of it plated it seems. Thats it starting
out. I didn't have Barley so subbed in Lentils which worked nicely.

On Friday, October 16, 2020 at 11:02:12 AM UTC-5, Sheldon wrote:
> On Fri, 16 Oct 2020 09:57:02 -0400, Dave Smith
> > wrote:
>
> >On 2020-10-16 1:34 a.m., Doris Night wrote:
> >> On Thu, 15 Oct 2020 22:18:21 -0400, Dave Smith
> >
> >>> 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.
> >
> >They aren't cheap here anymore. A couple years ago they were selling
> >them by the squash, and they were huge. Now they are about 3 times the
> >price and small. I used to get squash for supper and then enough left
> >over to make soup. Now they are sold by the pound and are so small that
> >one squash is enough to dinner for two or for soup, not both.
> >
> >>
> >> 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.
> >
> >My wife likes doing it that way. If she is willing to do it and save me
> >the time and energy that is fine by me.
> >>
> >> However, I make my soup the same way as you. But I do add a bit of
> >> cream at the end.
> >
> >I add a dollop of yogurt or sour cream when I serve it.
> I can't remember ever buying butternut squash, it's very easy to grow.
> I don't peel them, I scoop out the seeds for the critters and roast
> the squash until the skin becoms a little crispy, then we eat the skin
> too.
> I don't remember ever buying cream either, neither of us likes creamed
> soups. Occasionally I'll cook with evap.... evap can be whipped.
> During WWll people used a lot of evap, my parents creamed their coffee
> with evap, regular milk didn't keep well in the ice-a-box. People fed
> their babies evap when breast milk was getting low. I still think
> that evap is the closest thing to breast milk on tap... I like to
> drizzle evap on icecream, it forms a sweet frozen crust same as
> squirts of my mom's breast milk. Mom had to ween me at five years old
> so I could go to kindergarten. In many countries today women breast
> feed until their kids are eight years old. Where I lived on Lung
> Guyland there was a large Hispanic population, it was common to see
> ten year olds being breast fed in public, in super markets,
> postoffices, wherever and those young women made no attempt to cover
> up... some of those Hispanic women had bosoms so huge they'd need a
> painter's tarp to cover them.

You know, Sheldon, there are women who will, for a pretty high price,
allow men to to suckle them. I don't think that's illegal as long as they
don't engage in any prohibited activities, and most do not. Google is
your friend, and NYC isn't a long drive. Of course you should wait
until the Covid vaccine, but then you could treat yourself. It's not my
thing, but it's not unwholesome, or even perverted, and you know you'd
love it.

--Bryan

Bryan Simmons wrote:
> On Friday, October 16, 2020 at 11:02:12 AM UTC-5, Sheldon wrote:
>> On Fri, 16 Oct 2020 09:57:02 -0400, Dave Smith
>> > wrote:
>>
>>> On 2020-10-16 1:34 a.m., Doris Night wrote:
>>>> On Thu, 15 Oct 2020 22:18:21 -0400, Dave Smith
>>>
>>>>> 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.
>>>
>>> They aren't cheap here anymore. A couple years ago they were selling
>>> them by the squash, and they were huge. Now they are about 3 times the
>>> price and small. I used to get squash for supper and then enough left
>>> over to make soup. Now they are sold by the pound and are so small that
>>> one squash is enough to dinner for two or for soup, not both.
>>>
>>>>
>>>> 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.
>>>
>>> My wife likes doing it that way. If she is willing to do it and save me
>>> the time and energy that is fine by me.
>>>>
>>>> However, I make my soup the same way as you. But I do add a bit of
>>>> cream at the end.
>>>
>>> I add a dollop of yogurt or sour cream when I serve it.
>> I can't remember ever buying butternut squash, it's very easy to grow.
>> I don't peel them, I scoop out the seeds for the critters and roast
>> the squash until the skin becoms a little crispy, then we eat the skin
>> too.
>> I don't remember ever buying cream either, neither of us likes creamed
>> soups. Occasionally I'll cook with evap.... evap can be whipped.
>> During WWll people used a lot of evap, my parents creamed their coffee
>> with evap, regular milk didn't keep well in the ice-a-box. People fed
>> their babies evap when breast milk was getting low. I still think
>> that evap is the closest thing to breast milk on tap... I like to
>> drizzle evap on icecream, it forms a sweet frozen crust same as
>> squirts of my mom's breast milk. Mom had to ween me at five years old
>> so I could go to kindergarten. In many countries today women breast
>> feed until their kids are eight years old. Where I lived on Lung
>> Guyland there was a large Hispanic population, it was common to see
>> ten year olds being breast fed in public, in super markets,
>> postoffices, wherever and those young women made no attempt to cover
>> up... some of those Hispanic women had bosoms so huge they'd need a
>> painter's tarp to cover them.
>
> You know, Sheldon, there are women who will, for a pretty high price,
> allow men to to suckle them. I don't think that's illegal as long as they
> don't engage in any prohibited activities, and most do not. Google is
> your friend, and NYC isn't a long drive. Of course you should wait
> until the Covid vaccine, but then you could treat yourself. It's not my
> thing, but it's not unwholesome, or even perverted, and you know you'd
> love it.
>
> --Bryan
>

Hell, he was talking about "slurping shlongs" earlier.