Where I live the weather is beginning to turn cool. I guess it's soup
time.

http://www.joyofsoup.com/

Becca

Becca wrote:
> Where I live the weather is beginning to turn cool. I guess it's soup
> time.
>
> http://www.joyofsoup.com/
>
> Becca

Yep! Although I eat soup year round, now is a favourite time for it. Today
I'm making a pot of potato soup. Might also sneak in some pumpkin soup
(using canned pumpkin).

Jill

"jmcquown" > wrote in message > ...
> Becca wrote:
> > Where I live the weather is beginning to turn cool. I guess it's soup
> > time.
> >
> > http://www.joyofsoup.com/
> >
> > Becca
>
> Yep! Although I eat soup year round, now is a favourite time for it. Today
> I'm making a pot of potato soup. Might also sneak in some pumpkin soup
> (using canned pumpkin).
>
> Jill

Try using a fresh steamed butternut squash in place of pumkin. :-)
QED in a corningwared in the microwave!

C.

Carnivore269 wrote:
> "jmcquown" > wrote in message
> > ...
>> Becca wrote:
>>> Where I live the weather is beginning to turn cool. I guess it's
>>> soup
>>> time.
>>>
>>> http://www.joyofsoup.com/
>>>
>>> Becca
>>
>> Yep! Although I eat soup year round, now is a favourite time for
>> it. Today
>> I'm making a pot of potato soup. Might also sneak in some pumpkin
>> soup (using canned pumpkin).
>>
>> Jill
>
> Try using a fresh steamed butternut squash in place of pumkin. :-)
> QED in a corningwared in the microwave!
>
> C.

I'll forgive you since you haven't been around long enough to know I'm the
Soup Queen I make a roasted butternut squash soup (skip the microwave,
please). But it's not time for that yet, that one comes out around
Thanksgiving.

Jill's Roasted Butternut Squash Soup

2 butternut squash (about 4 lbs.)
2 Tbs. olive oil
4 c. chicken stock or broth
2 c. water
1-1/2 tsp. pepper
2 tsp. salt
1/2 tsp. onion powder
1 tsp. dried Tarragon leaves

Cut the squaches down the middle and scoop out the seeds and pulp with a
spoon. Place cut doide doan on a roasting pan brushed with olive oil.
Roast at 350F for one hour. Holding the squash with an oven mitt, scoop out
the flesh with a spoon into a large mixing bowl. In another large mixing
bowl, blend together stock and water.

Puree the squash in a food processor or blender, in batches, adding liquid
until smooth. Pour pureed squash into a deep pot and bring to a low boil.
Season with pepper, salt, onion powder and tarragon. Reduce heat to a
simmer and cook over very low heat for 1 hour, stirring every quarter hour.
Serves 8-10.

Jill

Becca wrote:

> Where I live the weather is beginning to turn cool. I guess it's soup
> time.
>
> http://www.joyofsoup.com/

http://www.soupsong.com/

Pastorio

On Sun, 9 Nov 2003 14:47:55 -0600, "jmcquown" >
wrote:

>Carnivore269 wrote:
>> "jmcquown" > wrote in message
>> > ...
>>> Becca wrote:
>>>> Where I live the weather is beginning to turn cool. I guess it's
>>>> soup
>>>> time.
>>>>
>>>> http://www.joyofsoup.com/
>>>>
>>>> Becca
>>>
>>> Yep! Although I eat soup year round, now is a favourite time for
>>> it. Today
>>> I'm making a pot of potato soup. Might also sneak in some pumpkin
>>> soup (using canned pumpkin).
>>>
>>> Jill
>>
>> Try using a fresh steamed butternut squash in place of pumkin. :-)
>> QED in a corningwared in the microwave!
>>
>> C.
>
>I'll forgive you since you haven't been around long enough to know I'm the
>Soup Queen I make a roasted butternut squash soup (skip the microwave,
>please). But it's not time for that yet, that one comes out around
>Thanksgiving.

<Snipped a pretty decent sounding butternut soup recipe>

Forsooth, your Majesty, perchance would any of your squash soups call
for a modicum of non-sweetened peanut butter?

Upon a time I once had a bowl of a most excellent pumpkin soup that
had the most delicate peanut butter hint rising from underneath and
would fain create it again in my own meager kitchen.

Your humble servant.

......Alan.


--
Curiosity killed the cat -
lack of it is killing mankind.

"jmcquown" > wrote in message > ...
> Carnivore269 wrote:
> > "jmcquown" > wrote in message
> > > ...
> >> Becca wrote:
> >>> Where I live the weather is beginning to turn cool. I guess it's
> >>> soup
> >>> time.
> >>>
> >>> http://www.joyofsoup.com/
> >>>
> >>> Becca
> >>
> >> Yep! Although I eat soup year round, now is a favourite time for
> >> it. Today
> >> I'm making a pot of potato soup. Might also sneak in some pumpkin
> >> soup (using canned pumpkin).
> >>
> >> Jill
> >
> > Try using a fresh steamed butternut squash in place of pumkin. :-)
> > QED in a corningwared in the microwave!
> >
> > C.
>
> I'll forgive you since you haven't been around long enough to know I'm the
> Soup Queen I make a roasted butternut squash soup (skip the microwave,
> please). But it's not time for that yet, that one comes out around
> Thanksgiving.
>
> Jill's Roasted Butternut Squash Soup
>
> 2 butternut squash (about 4 lbs.)
> 2 Tbs. olive oil
> 4 c. chicken stock or broth
> 2 c. water
> 1-1/2 tsp. pepper
> 2 tsp. salt
> 1/2 tsp. onion powder
> 1 tsp. dried Tarragon leaves
>
> Cut the squaches down the middle and scoop out the seeds and pulp with a
> spoon. Place cut doide doan on a roasting pan brushed with olive oil.
> Roast at 350F for one hour. Holding the squash with an oven mitt, scoop out
> the flesh with a spoon into a large mixing bowl. In another large mixing
> bowl, blend together stock and water.
>
> Puree the squash in a food processor or blender, in batches, adding liquid
> until smooth. Pour pureed squash into a deep pot and bring to a low boil.
> Season with pepper, salt, onion powder and tarragon. Reduce heat to a
> simmer and cook over very low heat for 1 hour, stirring every quarter hour.
> Serves 8-10.
>
> Jill

No, I did not know... ;-)
Sorry and thanks for the lovely recipe!

I also have some little sugar punkins I need to use up.

C.

"jmcquown" > wrote > Cut the squaches down the
middle >(snip) Place cut doide doan

This sounds more like Eddie Murphy's version of "Buckwheat's Recipe
For Butternut Squash Soup." ;-D

I made and tasted pumpkin soup for the first time today..I had no recipe and
didn't really measure..but it consisted of chicken stock, onions, garlic,
and peeled, cubed pumpkin. I boiled it until the pumpkin was soft, along
with some nutmeg, cinnamon, salt, and black pepper. Put it through the food
processor to puree it. Put it back in the pot, added some milk, and a little
flour/water paste as thickener. Brought it to a boil, and enjoyed. Very
nice!

A coworker of mine (we work in a restaurant and it was a slow night) had
absolutely no idea what it was until I told him...Great use for
pumpkin..Who'd a thunk it??

john


>>>
>>> Yep! Although I eat soup year round, now is a favourite time for
>>> it. Today
>>> I'm making a pot of potato soup. Might also sneak in some pumpkin
>>> soup (using canned pumpkin).
>>>

Becca wrote:

> Where I live the weather is beginning to turn cool. I guess it's soup
> time.
>
> http://www.joyofsoup.com/

Ah, yes! I just picked up about 20 bags of various dried beans for soups.
Bought some ham hocks, will be picking up some ox tails and neck bones as
well. Mmmmmm.....

--
Darryl L. Pierce >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

I am fascinated by the peanut soup recipe and am tempted to try it this
weekend. Has anyone ever made it or something similar?

j
"Becca" > wrote in message
...
> Where I live the weather is beginning to turn cool. I guess it's soup
> time.
>
> http://www.joyofsoup.com/
>
> Becca

Julianne wrote:

> I am fascinated by the peanut soup recipe and am tempted to try it this
> weekend. Has anyone ever made it or something similar?
>
> j
> "Becca" > wrote in message
> ...
>
>>Where I live the weather is beginning to turn cool. I guess it's soup
>>time.
>>
>>http://www.joyofsoup.com/
>>
>>Becca
>
>
>

I'm going from memory, so YMMV.

Cook peeled, seeded chunks of winter squash in enough chicken stock or
water to cover (you can use frozen squash if you're looking for "quick,"
or you can use canned pumpkin) until it's heated through and soft. Add
a dollop of butter. Puree in food processor, blender (be careful, it's
hot stuff!), or with stick blender. Salt and pepper to taste. Add a big
dollop (not very scientific, is it? -- maybe four or five tablespoons)
of peanut butter, either creamy or with peanut chunks, and blend
further. Add enough half and half to thin to souplike consistency, and
bring to a simmer. Salt and pepper to taste. Serve garnished with
chopped chives or scallions and chopped peanuts; you may also want to
put a glop of sour cream or yogurt cheese in each bowl. It's delicious,
especially with some good, dense bread, sweet butter, and a glass of
Chardonnay!

Cheers!
Peg