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|Making Squash Soup|
I love to make this every year around this time. A lot of varieties
of squash are in their peak season. Plus it's just a hearty, filling
soup for the colder weather. It's also very cheap and very easy to
make. This general method can be applied to virtually any variety
of squash, including butternut, acorn, and even pumpkins. Today I
happen to be using white acorn squash. One acorn squash will
yield about one large serving of soup, while butternut squash
generally yield about two.
The Upcoming Terror
Preheat the oven to 375 degrees.
Par-Antra I: VIR
Cut the squash in half length-wise, and scoop out the seeds and pulp in
Place the halves flesh side up on baking sheets.
Presences of Absences
Melt some butter and brush the hollowed out squash halves with it.
A Tab in the Ocean
Season the squash with salt, pepper, paprika, nutmeg, cayenne pepper,
Place the baking sheets in the oven and let bake for forty-five minutes to
Take the squash out of the oven and check doneness with a fork. The flesh
should be extremely soft.
|8||Florence and the Machine|
Allow the squash to cool for about thirty minutes. If the oven got really
smoky during baking, leave them to cool with the stove fan on high.
|9||Young and in the Way|
I Am Not What I Am
Scoop the squash flesh from the husks with a large spoon into a blender.
Blend thoroughly in cycles, stirring the pulp as necessary and adding heavy
cream to achieve the desired creamy soup consistency.
Pour the soup into a large sauce or soup pot and heat on medium heat and
bring to a low simmer.
|12||Dead to a Dying World|
Dead to a Dying World
Stir in some brown sugar and adjust the seasonings used earlier to taste.
For a spicier soup, add some chili powder and more cayenne pepper or
even red curry paste.
Silent Cries and Mighty Echoes
Serve the hot soup garnished with thinly sliced chives or scallions and sour
|Nice man. I like Clam Chowder the most for cold weather.|
|this list is delicious on two different levels|
|Oh, and, uh, list is stuff I've been listening to lately. Most are albums from this year, so be sure and check 'em out.|
I'm drinking young's double chocolate stout and Rolling Rock tonight. Do you approve?
|Well, the stout is excellent. Rolling Rock, not so much.|
|Almost soinds like borscht, but better.|
Making lobster bisque right now to impress a lady friend tonight. Any tips on garnish or accompaniments, Angel? I'm already using white truffle oil.
|I'd suggest leaning the meat of a whole lobster claw against a quenelle of either sour cream or seasoned (but not sweetened) whipped cream. Maybe lean a short chive stalk against it too, for a little more color.|
|Yeah, I already got the lobster claw meat thing going. I didn't think about the cream, though. You don't think that's overkill?|
|Nah, not really. If you choose to go the whipped route, just add some salt, white pepper, and lemon juice to balance the richness.|
|i wish i could cook|
as i eat my leftover chimichongas
|candy and booze yay|
...minus the booze :(
|That blows. I'm pretty good on the booze tip.|
you gotta stop these food lists
I now scavenge for food
that's gonna take a while...
|Yeah, I guess it's for real.|
|it's cold as fuck in pittsburgh right now and this sounds fucking delicious/seasonal.|
might just get take out instead though I'm fucking beat and hungover and surprisingly not yet broke so chinese is sounding purty good
|Word. Didn't expect anyone to try this out so quickly.|
|Holy fucknuts this sounds delicious.|
|Yeah, I'd say it's pretty good. Better give it a shot.|