I have made it several times and use the same general method. I cut the
squash in half, remove the seeds and skin and chop it. It goes into a
pot with a bit of olive oil, garlic, a chopped onion carrot and a stalk
of celery and saute it for a few minutes, adding some salt, pepper, hot
curry powder and two bay leaves. Then I add a quart of chicken stock and
simmer it for about an hour until it is soft. Then I puree it with the
stick blender.

This batch seemed to be exceptionally thick, more like pureed squash
than soup. Last night there was about 6 cups of soup left. I added a
cup of hot chicken broth (from an envelope) while it was heating up.

Perfection! I was patting myself on the back with every spoonful I ate.
It was perfect.

On Tue, 22 Oct 2013 12:55:25 -0400, Dave Smith
> wrote:

> I have made it several times and use the same general method. I cut the
> squash in half, remove the seeds and skin and chop it. It goes into a
> pot with a bit of olive oil, garlic, a chopped onion carrot and a stalk
> of celery and saute it for a few minutes, adding some salt, pepper, hot
> curry powder and two bay leaves. Then I add a quart of chicken stock and
> simmer it for about an hour until it is soft. Then I puree it with the
> stick blender.
>
> This batch seemed to be exceptionally thick, more like pureed squash
> than soup. Last night there was about 6 cups of soup left. I added a
> cup of hot chicken broth (from an envelope) while it was heating up.
>
> Perfection! I was patting myself on the back with every spoonful I ate.
> It was perfect.


Well done!

--
Food is an important part of a balanced diet.

Dave Smith wrote:
>
> I have made it several times and use the same general method. I cut the
> squash in half, remove the seeds and skin and chop it. It goes into a
> pot with a bit of olive oil, garlic, a chopped onion carrot and a stalk
> of celery and saute it for a few minutes, adding some salt, pepper, hot
> curry powder and two bay leaves. Then I add a quart of chicken stock and
> simmer it for about an hour until it is soft. Then I puree it with the
> stick blender.
>
> This batch seemed to be exceptionally thick, more like pureed squash
> than soup. Last night there was about 6 cups of soup left. I added a
> cup of hot chicken broth (from an envelope) while it was heating up.
>
> Perfection! I was patting myself on the back with every spoonful I ate.
> It was perfect.

I like to roast the squash, the roasting seems to give the soup a richer
flavor than cooking in liquid.

On 2013-10-25 2:54 PM, Pete C. wrote:
>
> Dave Smith wrote:
>>
>> I have made it several times and use the same general method. I cut the
>> squash in half, remove the seeds and skin and chop it. It goes into a
>> pot with a bit of olive oil, garlic, a chopped onion carrot and a stalk
>> of celery and saute it for a few minutes, adding some salt, pepper, hot
>> curry powder and two bay leaves. Then I add a quart of chicken stock and
>> simmer it for about an hour until it is soft. Then I puree it with the
>> stick blender.
>>
>> This batch seemed to be exceptionally thick, more like pureed squash
>> than soup. Last night there was about 6 cups of soup left. I added a
>> cup of hot chicken broth (from an envelope) while it was heating up.
>>
>> Perfection! I was patting myself on the back with every spoonful I ate.
>> It was perfect.
>
> I like to roast the squash, the roasting seems to give the soup a richer
> flavor than cooking in liquid.
>


I have done it both ways. I find it a heck of a lot easier to roast it
and to scrape out the flesh than to peel and chop it. There is only the
two of us here so a whole squash is way too much for one meal. Squash is
one vegetable that I have no problems with heated up leftovers, but I
usually end up making soup with the leftovers.
If squash soup is the reason for cooking a squash, I chop it and sautee it.

I find one or two bay leaves an essential, along with a some nice hot
curry powder.