In article <efyib.751565$YN5.705087@sccrnsc01>, "Adam Schwartz"
> wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > I bought a gorgeous winter squash at the farmers market yesterday
> > -- not sure of the variety -- bright orange shell, the shape *kind
> > of* reminded me of a curling stone. I want to think it's a
> > Buttercup variation but won't swear to it.
> >
> > I managed to whack it in half longitudinally and put it face down
> > on a pie plate and nuked it -- maybe 13 minutes total time.
> > Scooped the seeds and fibers after nuking. I whipped it with my
> > hand mixer, adding a little margarine.
> >
> > I sweated some minced onion (not much -- less than 1/4 cup) in a
> > saucepan with a little margarine, then sprinkled on some curry
> > powder (maybe 1/4 - 1/2 tsp) and cooked that a little. I stirred
> > in some frozen homemade de-fatted chicken broth and tried to purée
> > the onions with a stick blender; and then combined that with the
> > whipped squash (there wasn't a whole lot of squash left by this
> > time - maybe 3/4 cup or so; I'd been, um, tasting it). I brought
> > it all to a quick boil, shut it off and stirred in 'some' 2% milk
> > (good thing I didn't have anything richer in the fridge; I'd have
> > used that), and poured it into a bowl, ground a little pepper on
> > top and enjoyed it immensely. I'll definitely do it again, maybe
> > making a thicker potion. -- -Barb (www.jamlady.eboard.com updated
> > 10-10-03; check the PickleHats tab)
>
> I'm none too familiar with curling stones, but if they're those heavy
> round things with handles, I'd say you're dealing with a crookneck
> squash.


I'm not sure what it is, but I know it is not a crookneck.

>The soup sounds very good. As a matter of fact, I just got the squash
>soup recipe from the restaurant where I work, and it's almost
>identical.


Funny. I hope you work in a fancy-schmancy place -- I'd like to be in
good company. :-)
--
-Barb (www.jamlady.eboard.com updated 10-10-03; check the PickleHats tab)