On 10/14/2013 2:49 PM, Gary wrote:
> Julie Bove wrote:
>>
>> I bought some. Now what to do with it?
>>
>> And after learning how to peel it, I found out that I don't have to! Costco
>> had it peeled and cubed so all I have to do is figure out what to do with
>> it. I am thinking to roast it. If you make it this way, how do you do
>> yours?
>
> You say you are trying to save money but you buy so many prepared
> foods and certainly pay dearly for what you get. Roasted is best,
> imo, but maybe not roasting cubes...they might turn out too dry.
>
> I bought whole butternut squash a few days ago (on sale for .79/lb).
> I just split it down the middle, scooped out the seeds, coated with
> olive oil, then put it face down on a foiled cookie sheet for 75
> minutes in a 350F oven. Came out browned and delicious!
>
> I tasted a bite first and I could have eaten all just like that

I could eat it all just like that, too.


> but I
> used it to make Jill's "Roasted Butternut Squash Soup."
> http://www.recfoodcooking.org/sigs/J...sh%20Soup.html
>
> I made it yesterday just as written and *absolutely* loved it. oh man!
> Jill mentioned to add a little garlic if desired. I didn't but halfway
> through my second bowl, I did add a little garlic powder just to see
> how that tasted. I didn't like it. It distracted from the original
> soup.
>
What did you think about my use of onion powder rather than actual
onions or dehydrated onions? You mentioned previously you didn't
normally use it. I don't use onion powder often, it just seemed to fit.

BTW, by the time that recipe was posted to the rfc website, several
people had suggested the addition of garlic. So when I wrote it out for
the website it was a sort of "if you want to add garlic" thought.

I don't care for garlic in that soup. It wasn't what I was going for.
I love garlic. But as with olive oil, not in *everything*!

I really do think the tarragon makes the soup. My first attempt, it was
good but there was something missing. So I read a bunch of recipes for
squash soup. There were/are a lot of them! I saw several recipes
mentioned tarragon with butternut squash. What the heck, I added some
tarragon to my next attempt. Perfect!

> Her soup is a definite blue ribbon winner.
> Anyone here that hasn't tried it should, for sure.
> Will I make it again? a definite YES
> Will I make a few changes next time? NONE
>
> Gary
>
Thank you for the soup appreciation, Gary! I just love this soup and
I'm glad you (and others) have enjoyed it.

Jill