tag:blogger.com,1999:blog-13668827.post2496554924690935924..comments2024-03-27T10:34:08.031-04:00Comments on Recipes for a Postmodern Planet: Golden Winter SoupSarah Beamhttp://www.blogger.com/profile/09046888690482366164noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-13668827.post-89892696492473914762008-02-16T12:17:00.000-05:002008-02-16T12:17:00.000-05:00Oh Makons, I saw that article too and it cracked m...Oh Makons, I saw that article too and it cracked me up. I especially don't get the people who can't tolerate differences in others. Can't we all just get along?Sarah Beamhttps://www.blogger.com/profile/09046888690482366164noreply@blogger.comtag:blogger.com,1999:blog-13668827.post-48223501473701419282008-02-14T00:53:00.000-05:002008-02-14T00:53:00.000-05:00Yum squash. I'm an occasional reader and I thought...Yum squash. <BR/>I'm an occasional reader and I thought of you when I read <A HREF="http://www.nytimes.com/2008/02/13/dining/13incompatible.html?ex=1203570000&en=8da92d9378f88a28&ei=5070&emc=eta1 " REL="nofollow">this article </A> in the NY Times today.makonshttps://www.blogger.com/profile/13691281058806653473noreply@blogger.comtag:blogger.com,1999:blog-13668827.post-9694030057428463722008-02-10T09:20:00.000-05:002008-02-10T09:20:00.000-05:00There isn't a squash alive that I don't love. Roas...There isn't a squash alive that I don't love. Roast them and top with butter and brown sugar, and it's wonderful. <BR/><BR/>I cook spaghetti squash by roasting it and then taking a fork and scraping out the strands. Then I toss the strands with olive oil, salt and pepper, put the strands in a ramekin, top with spaghetti sauce and grated hard cheese of some sort (usually asiago) and put them under the broiler for a while. <BR/><BR/>However, butternut squash soup is truly my favorite soup to make. This is my version:<BR/><BR/>1-2 tbsp butter (I don't really measure this, just a blob of butter to cook the onions in). <BR/>2 cups chopped sweet onion<BR/>2 medium butternut squash, peeled, seeded and chopped (about 6 cups)<BR/>6 cups vegetable broth (or vegetarian 'chicken' broth-I don't know if you have such a thing in your part of the world, but I do!)<BR/>3 pears, peeled and sliced (usually Bartlett, but not Asian pears, they are too soft and bland).<BR/>1/2 tsp cayenne pepper<BR/>1 cup heavy cream<BR/>1 tablespoon curry powder<BR/><BR/>1. Melt butter in a Dutch oven and cook onions until softened. Add squash and broth, bring to a boil, reduce heat to low and simmer until squash is tender. Add pears, cayenne and curry, simmer for 10 minutes until pear has softened. <BR/><BR/>2. In your blender or food processor, puree the soup in small batches until smooth, return to pot and add cream, warming on burner until hot enough to serve.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13668827.post-82697786142495666042008-02-09T19:32:00.000-05:002008-02-09T19:32:00.000-05:00I love butternut squash. I tend to just roast it ...I love butternut squash. I tend to just roast it in the oven (cut it in half, drizzle with a little olive oil, S&P and let it go. The only problem is that it rarely makes it to the table as it smells so divine that I end up finding a spoon right and digging in!!<BR/>It also makes a delicious ravioli. I end up dressing it with browned butter or olive oil and parmesan. It's one of those meals that I dream about too...<BR/>I saw the soup on the cover of CL and actually looked at the recipe... I'm glad to hear that it does turn out and will look forward to trying it in the future.<BR/><BR/>OH! And btw, my M used to cook spaghetti squash all the time and serve it with marinara. For years I didn't know that and it wasn't until I asked her about that really good pasta that she told me.Anonymoushttps://www.blogger.com/profile/15294665105331479829noreply@blogger.com