“All these cats with holey jeans,
dirty hair and titty rings,
Say what’s your scene man,
we got these questions…”
- Cracker, Get Off This
1. Was that a reasonable attempt at squash soup?
Sara suggested pumpkin soup for dinner on Sunday. She has a couple of recipes she received from friends and family, and we decided to try and combine them as best as possible to see what would happen. The recipes had basic elements in common; namely onion, pumpkin/squash, stock, cinnamon and nutmeg. That’s sort of where I started, here’s what happened after:
Pumpkin Squash Soup
Clean, peel and cube squash/pumpkin, prepare as desired (we roasted it, you can just add to pot and simmer too)
Heat butter and olive oil in large stock/soup pot, medium heat.
Finely dice an onion and begin to sweat/saute in pot.
Finely chop 4 cloves of garlic, add to pan.
Add pinch of saffron strands (optional, pricey)
Add handful of crushed walnuts, mix.
Add enough white wine to cover the onions, and then a bit more, simmer a bit to reduce.
Add stock, estimate enough to completely submerge the squash, you can add more later too.
Season to taste with, cinnamon, nutmeg, salt, pepper and then simmer
Add squash and more stock if necessary.
Cover and simmer until squash is tender.
Whisk, whip or blend pot contents to make a smooth, creamy texture.
That’s about it. If you’re worried about it being to thin or thick, adjust stock levels in stages. This was the first time I had tried this kind of recipe, and I think it came out tasty. I’m not really sure if it flew to well though. I think it is a pretty weird concept, considering you don’t normally see things like this on the menu anywhere. I grew up eating squash.. or rather I learned to like it growing up, so I am ok with experimenting with it in the kitchen.
2. What is the fate of my beard?
I’ve enjoyed it so far, but I thought it might be time to explore it’s continued worth. I always value input.
Shite Sam.
First off, you forget the whole grilling of squash? I assume that had impacts on the taste- molasses and brown sugar make a potent combination and might have been the reason for the sweet taste.
Then you forget to mention that skinning gourds sucks. I cut off a finger and blend on the stupid chunks.
Shave your balls, save a beard.