Re: Re: Looking for soup recipes-now squach

[Guest guest]

You can make this even easier by roasting your butternut squash whole-no need to peel and chop it. Just place a whole squash in a low oven (300ish) for a couple of hours, or put it in a crockpot if you have one that will hold it. One reason I love my solar oven so much is that I can put several whole squash or pumpkins in and roast them without any fuss. Once cooked, you just slice the squash (or pumpkin) in half and easily scoop out the fibrous bits with a spoon. You can then pull the soft flesh away from the skin and use it as a base for sooooooo many things. Squash and pumpkin are staple foods for me, so I always have plenty of the cooked flesh in my freezer-makes a wonderful ice cream base, soup base, or base for sauces and gravies. From: flnancy1958 <pravern@...>Subject: Re: Looking for soup recipes Date: Saturday, June 11, 2011, 7:34 AM

I think you answered my question about cooking the squash, roasting versus cutting up and peeling. It is amazing how ignorant I am about so many foods. I love all this learning. I had butternut squash soup in a restaurant not too long ago and it was definitely something I wanted to try and recreate at home. Thanks for the recipe.

>

> > Try this one on a cool day/evening: yeah, I know...wrong time of year to post this one. Maybe tomorrow I'll send my lovely Gazpacho!

> >

> > Butternut Squash Soup

> > Courtesy of Vicki Greenwood

> >

> > 1 butternut squash, peeled, seeded and chopped

> > 2 cloves garlic, chopped

> > 1 can canelli or garbanzo beans, drained

> > 1/4 cup lemon juice

> > 1/4 cup olive oil infused with 1 tsp dried mint

> > Salt and pepper to taste

> >

> > Cover squash with water and cook till soft. Add garlic,

> > lemon juice, beans and cook 10 minutes. Heat olive oil in

> > a separate pan, add mint. Pour oil into soup, add salt

> > and pepper and stir. This is a hearty and delicious soup.

> >

> >

> >

> > (I don't know who Vicki Greenwood is...but she gets the credit for it 'cuz I got this from the Web some time in the past.) I've not actually made this one, but I have made several different Butternut Squash soups and all have been truly wonderful. Not, I think, for hot weather though. I would, of course, VM this until smooth, which is what I always do with squash soups. And I cook the squash by roasting in the skin - cut in half and roast skin-side down on a

> > greased (I use olive or cocornut oil) cookie sheet or pan at 350-375 until you can smell it roasting or you can easily piece the flesh with a fork (30-45" usually). Let cool until you can handle it and scoop out seeds, then scoop all the flesh into the VM.

> >

> > HTH!

> > Peggy

> >

> > Let me know if you're interested in squash soups...I can send you recipes of ones I've made and loved.

> >

>

[Guest guest]

Thank you, I got a bad cut from trying to peel a butternut, had to have stitches last year and my work place wouldn't let me on medical LOA cause it didn't happen at work, I had to work with one hand.

-- Re: Looking for soup recipes Date: Saturday, June 11, 2011, 7:34 AM

I think you answered my question about cooking the squash, roasting versus cutting up and peeling. It is amazing how ignorant I am about so many foods. I love all this learning. I had butternut squash soup in a restaurant not too long ago and it was definitely something I wanted to try and recreate at home. Thanks for the recipe.> > > Try this one on a cool day/evening: yeah, I know...wrong time of year to post this one. Maybe tomorrow I'll send my lovely Gazpacho!> > > > Butternut Squash Soup> > Courtesy of Vicki Greenwood> > > > 1 butternut squash, peeled, seeded and chopped> > 2 cloves garlic, chopped> > 1 can canelli or garbanzo beans, drained> > 1/4 cup lemon juice> > 1/4 cup olive oil infused with 1 tsp dried mint> > Salt and pepper to taste > > > > Cover squash with water and cook till soft. Add garlic,> > lemon juice, beans and cook 10 minutes. Heat olive oil in> > a separate pan, add mint. Pour oil into soup, add salt> > and pepper and stir. This is a hearty and delicious soup. > > > > > > > > (I don't know who Vicki Greenwood is...but she gets the credit for it 'cuz I got this from the Web some time in the past.) I've not actually made this one, but I have made several different Butternut Squash soups and all have been truly wonderful. Not, I think, for hot weather though. I would, of course, VM this until smooth, which is what I always do with squash soups. And I cook the squash by roasting in the skin - cut in half and roast skin-side down on a> > greased (I use olive or cocornut oil) cookie sheet or pan at 350-375 until you can smell it roasting or you can easily piece the flesh with a fork (30-45" usually). Let cool until you can handle it and scoop out seeds, then scoop all the flesh into the VM. > > > > HTH!> > Peggy> > > > Let me know if you're interested in squash soups...I can send you recipes of ones I've made and loved.> >>

[Guest guest]

I used to struggle with them, then finally decided to try roasting whole-I wouldn't peel and dice one now if you paid me! So easy to do whole!

From: flnancy1958 <pravern@...>Subject: Re: Looking for soup recipes Date: Saturday, June 11, 2011, 7:34 AM

I think you answered my question about cooking the squash, roasting versus cutting up and peeling. It is amazing how ignorant I am about so many foods. I love all this learning. I had butternut squash soup in a restaurant not too long ago and it was definitely something I wanted to try and recreate at home. Thanks for the recipe.> > > Try this one on a cool day/evening: yeah, I know...wrong time of year to post this one. Maybe tomorrow I'll send my lovely Gazpacho!> > > > Butternut Squash Soup> > Courtesy of Vicki Greenwood> > > > 1 butternut squash, peeled, seeded

and chopped> > 2 cloves garlic, chopped> > 1 can canelli or garbanzo beans, drained> > 1/4 cup lemon juice> > 1/4 cup olive oil infused with 1 tsp dried mint> > Salt and pepper to taste > > > > Cover squash with water and cook till soft. Add garlic,> > lemon juice, beans and cook 10 minutes. Heat olive oil in> > a separate pan, add mint. Pour oil into soup, add salt> > and pepper and stir. This is a hearty and delicious soup. > > > > > > > > (I don't know who Vicki Greenwood is...but she gets the credit for it 'cuz I got this from the Web some time in the past.) I've not actually made this one, but I have made several different Butternut Squash soups and all have been truly wonderful. Not, I think, for hot weather though. I would, of course, VM this until smooth, which is what I always do with squash soups. And I

cook the squash by roasting in the skin - cut in half and roast skin-side down on a> > greased (I use olive or cocornut oil) cookie sheet or pan at 350-375 until you can smell it roasting or you can easily piece the flesh with a fork (30-45" usually). Let cool until you can handle it and scoop out seeds, then scoop all the flesh into the VM. > > > > HTH!> > Peggy> > > > Let me know if you're interested in squash soups...I can send you recipes of ones I've made and loved.> >>

[Guest guest]

Start watching at 7:50: http://www.youtube.com/watch?v=J7MLQKHOGBg & feature=related .

-----Original Message-----

From: Old and Forgotten <busresponsible@...>

Thank you, I got a bad cut from trying to peel a butternut, had to have stitches last year and my work place wouldn't let me on medical LOA cause it didn't happen at work, I had to work with one hand.

-------Original Message-------

From: Berry

You can make this even easier by roasting your butternut squash whole-no need to peel and chop it. Just place a whole squash in a low oven (300ish) for a couple of hours, or put it in a crockpot if you have one that will hold it. One reason I love my solar oven so much is that I can put several whole squash or pumpkins in and roast them without any fuss. Once cooked, you just slice the squash (or pumpkin) in half and easily scoop out the fibrous bits with a spoon. You can then pull the soft flesh away from the skin and use it as a base for sooooooo many things. Squash and pumpkin are staple foods for me, so I always have plenty of the cooked flesh in my freezer-makes a wonderful ice cream base, soup base, or base for sauces and gravies.

From: flnancy1958 <pravern@...>

I think you answered my question about cooking the squash, roasting versus cutting up and peeling. It is amazing how ignorant I am about so many foods. I love all this learning. I had butternut squash soup in a restaurant not too long ago and it was definitely something I wanted to try and recreate at home. Thanks for the recipe.

>

> > Try this one on a cool day/evening: yeah, I know...wrong time of year to post this one. Maybe tomorrow I'll send my lovely Gazpacho!

> >

> > Butternut Squash Sou p

> > Courtesy of Vicki Greenwood

> >

> > 1 butternut squash, peeled, seeded and chopped

> > 2 cloves garlic, chopped

> > 1 can canelli or garbanzo beans, drained

> > 1/4 cup lemon juice

> > 1/4 cup olive oil infused with 1 tsp dried mint

> > Salt and pepper to taste

> >

> > Cover squash with water and cook till soft. Add garlic,

> > lemon juice, beans and cook 10 minutes. Heat olive oil in

> > a separate pan, add mint. Pour oil into soup, add salt

> > and pepper and stir. This is a hearty and delicious soup.

> >

> > (I don't know who Vicki Greenwood is...but she gets the credit for it 'cuz I got this from the Web some time in the past.) I've not actually made this one, but I have made several different Butternut Squash soups and all have been truly wonderful. Not, I think, for hot weather though. I would, of course, VM this until smooth, which is what I always do with squash soups. And I cook the squash by roasting in the skin - cut in half and roast skin-side down on a

> > greased (I use olive or cocornut oil) cookie sheet or pan at 350-375 until you can smell it roasting or you can easily piece the flesh with a fork (30-45" usually). Let cool until you can handle it and scoop out seeds, then scoop all the flesh into the VM.

> >

> > HTH!

> > Peggy

> >

> > Let me know if you're interested in squash soups...I can send you recipes of ones I've made and loved.

> >

[Guest guest]

Thank you will do

-- Re: Re: Looking for soup recipes-now squach

Start watching at 7:50: http://www.youtube.com/watch?v=J7MLQKHOGBg & feature=related .

-----Original Message-----From: Old and Forgotten <busresponsible@...>

Thank you, I got a bad cut from trying to peel a butternut, had to have stitches last year and my work place wouldn't let me on medical LOA cause it didn't happen at work, I had to work with one hand.

-------Original Message-------

From: Berry

You can make this even easier by roasting your butternut squash whole-no need to peel and chop it. Just place a whole squash in a low oven (300ish) for a couple of hours, or put it in a crockpot if you have one that will hold it. One reason I love my solar oven so much is that I can put several whole squash or pumpkins in and roast them without any fuss. Once cooked, you just slice the squash (or pumpkin) in half and easily scoop out the fibrous bits with a spoon. You can then pull the soft flesh away from the skin and use it as a base for sooooooo many things. Squash and pumpkin are staple foods for me, so I always have plenty of the cooked flesh in my freezer-makes a wonderful ice cream base, soup base, or base for sauces and gravies.

From: flnancy1958 <pravern@...>

I think you answered my question about cooking the squash, roasting versus cutting up and peeling. It is amazing how ignorant I am about so many foods. I love all this learning. I had butternut squash soup in a restaurant not too long ago and it was definitely something I wanted to try and recreate at home. Thanks for the recipe.

> > > Try this one on a cool day/evening: yeah, I know...wrong time of year to post this one. Maybe tomorrow I'll send my lovely Gazpacho!> > > > Butternut Squash Sou p> > Courtesy of Vicki Greenwood> > > > 1 butternut squash, peeled, seeded and chopped> > 2 cloves garlic, chopped> > 1 can canelli or garbanzo beans, drained> > 1/4 cup lemon juice> > 1/4 cup olive oil infused with 1 tsp dried mint> > Salt and pepper to taste > > > > Cover squash with water and cook till soft. Add garlic,> > lemon juice, beans and cook 10 minutes. Heat olive oil in> > a separate pan, add mint. Pour oil into soup, add salt> > and pepper and stir. This is a hearty and delicious soup. > > > > (I don't know who Vicki Greenwood is...but she gets the credit for it 'cuz I got this from the Web some time in the past.) I've not actually made this one, but I have made several different Butternut Squash soups and all have been truly wonderful. Not, I think, for hot weather though. I would, of course, VM this until smooth, which is what I always do with squash soups. And I cook the squash by roasting in the skin - cut in half and roast skin-side down on a> > greased (I use olive or cocornut oil) cookie sheet or pan at 350-375 until you can smell it roasting or you can easily piece the flesh with a fork (30-45" usually). Let cool until you can handle it and scoop out seeds, then scoop all the flesh into the VM. > > > > HTH!> > Peggy> > > > Let me know if you're interested in squash soups...I can send you recipes of ones I've made and loved.> >

[Guest guest]

Great!!  Too bad those slicer / shredders are so expensive!Was fun to watch tho, thanks !Vickilynn HaycraftMicah 6:8http://www.realfoodliving.com

http://www.blog.realfoodliving.comhttp://www.examiner.com/housewares-in-national/vickilynn-haycraft

http://www.examiner.com/family-preparedness-in-national/vickilynn-haycrafthttp://www.bepreparedradio.com/category/prepper-podcasts-preparedness/get-real-get-prepared/

[Guest guest]

See, this is what I'd call an example of roasting in a closed environment vs. plain ol' uncovered roasting (in this case, I prefer the latter for squash). The whole squash cooks in its own juices (the peel provides the "pouch") whereas the cut, roasted squash browns and its sugars caramelize in addition to developing.

-----Original Message-----

From: Berry <berrywell@...>

I used to struggle with them, then finally decided to try roasting whole-I wouldn't peel and dice one now if you paid me! So easy to do whole!

From: flnancy1958 <pravern@...>

I think you answered my question about cooking the squash, roasting versus cutting up and peeling. It is amazing how ignorant I am about so many foods. I love all this learning. I had butternut squash soup in a restaurant not too long ago and it was definitely something I wanted to try and recreate at home. Thanks for the recipe.

>

> > Try this one on a cool day/evening: yeah, I know...wrong time of year to post this one. Maybe tomorrow I'll send my lovely Gazpacho!

> >

> > Butternut Squash Soup

> > Courtesy of Vicki Greenwood

> >

> > 1 butternut squash, peeled, seeded and chopped

> > 2 cloves garlic, chopped

> > 1 can canelli or garbanzo beans, drained

> > 1/4 cup lemon juice

> > 1/4 cup olive oil infused with 1 tsp dried mint

> > Salt and pepper to taste

> >

> > Cover squash with water and cook till soft. Add garlic,

> > lemon juice, beans and cook 10 minutes. Heat olive oil in

> > a separate pan, add mint. Pour oil into soup, add salt

> > and pepper and stir. This is a hearty and delicious soup.

[Guest guest]

Ah, but you can often pick them up cheaper on eBay if you get lucky. I was sick to note that the Health Craft cutter I paid almost $100 for (shipped) went for $31 recently. Still, I use it a LOT--I'm crazy about it.

-----Original Message-----

From: Vickilynn H <realfoodliving@...>

Great!! Too bad those slicer / shredders are so expensive!

Was fun to watch tho, thanks !

[Guest guest]

Or you can microwave it. Make sure to spear it or it might explode. <g> Not

something you want to happen.

On Jun 11, 2011, at 9:37 AM, Berry wrote:

> You can make this even easier by roasting your butternut squash whole-no need

to peel and chop it. Just place a whole squash in a low oven (300ish) for a

couple of hours, or put it in a crockpot if you have one that will hold it. One

reason I love my solar oven so much is that I can put several whole squash or

pumpkins in and roast them without any fuss. Once cooked, you just slice the

squash (or pumpkin) in half and easily scoop out the fibrous bits with a spoon.

You can then pull the soft flesh away from the skin and use it as a base for

sooooooo many things. Squash and pumpkin are staple foods for me, so I always

have plenty of the cooked flesh in my freezer-makes a wonderful ice cream base,

soup base, or base for sauces and gravies.

>

>

[Guest guest]

I LOVE the cutter for shredding squash-it makes a wonderful shred that can be steamed up like rice or pasta. For soup or bases though, I will always opt for whole roasting, but the kitchen cutter is great too!

From: flnancy1958 <pravern@...>

I think you answered my question about cooking the squash, roasting versus cutting up and peeling. It is amazing how ignorant I am about so many foods. I love all this learning. I had butternut squash soup in a restaurant not too long ago and it was definitely something I wanted to try and recreate at home. Thanks for the recipe.

>

> > Try this one on a cool day/evening: yeah, I know...wrong time of year to post this one. Maybe tomorrow I'll send my lovely Gazpacho!

> >

> > Butternut Squash Sou p

> > Courtesy of Vicki Greenwood

> >

> > 1 butternut squash, peeled, seeded and chopped

> > 2 cloves garlic, chopped

> > 1 can canelli or garbanzo beans, drained

> > 1/4 cup lemon juice

> > 1/4 cup olive oil infused with 1 tsp dried mint

> > Salt and pepper to taste

> >

> > Cover squash with water and cook till soft. Add garlic,

> > lemon juice, beans and cook 10 minutes. Heat olive oil in

> > a separate pan, add mint. Pour oil into soup, add salt

> > and pepper and stir. This is a hearty and delicious soup.

> >

> > (I don't know who Vicki Greenwood is...but she gets the credit for it 'cuz I got this from the Web some time in the past.) I've not actually made this one, but I have made several different Butternut Squash soups and all have been truly wonderful. Not, I think, for hot weather though. I would, of course, VM this until smooth, which is what I always do with squash soups. And I cook the squash by roasting in the skin - cut in half and roast skin-side down on a

> > greased (I use olive or cocornut oil) cookie sheet or pan at 350-375 until you can smell it roasting or you can easily piece the flesh with a fork (30-45" usually). Let cool until you can handle it and scoop out seeds, then scoop all the flesh into the VM.

> >

> > HTH!

> > Peggy

> >

> > Let me know if you're interested in squash soups...I can send you recipes of ones I've made and loved.

> >

[Guest guest]

I would NEVER attempt to microwave a whole squash. The risk of explosion is to great, even if pierced, which in itself is hard to do with a veggie that big-you would need to pierce right through to the center and that sounds like an accident looking for a place to happen. Perhaps your squash are way smaller than mine? Mine that I grow are usually 4-8 pounds each, so quite large. I am thinking you must be using small ones if you have success with a microwave? (then again, I am not a microwave fan, so I may not know what I am talking about)

> You can make this even easier by roasting your butternut squash whole-no need to peel and chop it. Just place a whole squash in a low oven (300ish) for a couple of hours, or put it in a crockpot if you have one that will hold it. One reason I love my solar oven so much is that I can put several whole squash or pumpkins in and roast them without any fuss. Once cooked, you just slice the squash (or pumpkin) in half and easily scoop out the fibrous bits with a spoon. You can then pull the soft flesh away from the skin and use it as a base for sooooooo many things. Squash and pumpkin are staple foods for me, so I always have plenty of the cooked flesh in my freezer-makes a wonderful ice cream base, soup base, or base for sauces and gravies.

>

>

[Guest guest]

Oh, I agree . I like enclosed roasting since you get a more tender end result, and especially if you are using the end product for something like a soup. I do often open roast a whole squash, but I prefer that in the winter when I want something more intensely flavored. I prefer my veggies milder for something like a soup. This conversation has made me hungry-off to throw butternuts in my solar

From: flnancy1958 <pravern@...>

I think you answered my question about cooking the squash, roasting versus cutting up and peeling. It is amazing how ignorant I am about so many foods. I love all this learning. I had butternut squash soup in a restaurant not too long ago and it was definitely something I wanted to try and recreate at home. Thanks for the recipe.

>

> > Try this one on a cool day/evening: yeah, I know...wrong time of year to post this one. Maybe tomorrow I'll send my lovely Gazpacho!

> >

> > Butternut Squash Soup

> > Courtesy of Vicki Greenwood

> >

> > 1 butternut squash, peeled, seeded and chopped

> > 2 cloves garlic, chopped

> > 1 can canelli or garbanzo beans, drained

> > 1/4 cup lemon juice

> > 1/4 cup olive oil infused with 1 tsp dried mint

> > Salt and pepper to taste

> >

> > Cover squash with water and cook till soft. Add garlic,

> > lemon juice, beans and cook 10 minutes. Heat olive oil in

> > a separate pan, add mint. Pour oil into soup, add salt

> > and pepper and stir. This is a hearty and delicious soup.

[Guest guest]

Most likely, I always try and get the smallest ones I can find. I actually love

those little Japanese eggplants but they are not always available. Actually I

don't microwave them often because I prefer roasting. I love the flavor of

roasted veg. I toss them in olive oil, sprinkle with lots of salt and pepper and

put them in a 450F oven so I get some nice brown edges on them. Love that

flavor.

terry (who's getting hungry talking about this.)

On Jun 11, 2011, at 10:50 AM, Berry wrote:

>

>

> I would NEVER attempt to microwave a whole squash. The risk of explosion is

to great, even if pierced, which in itself is hard to do with a veggie that

big-you would need to pierce right through to the center and that sounds like an

accident looking for a place to happen. Perhaps your squash are way smaller

than mine? Mine that I grow are usually 4-8 pounds each, so quite large. I am

thinking you must be using small ones if you have success with a microwave?

(then again, I am not a microwave fan, so I may not know what I am talking

about)

>

>

>

>

>

>

> > You can make this even easier by roasting your butternut squash whole-no

need to peel and chop it. Just place a whole squash in a low oven (300ish) for a

couple of hours, or put it in a crockpot if you have one that will hold it. One

reason I love my solar oven so much is that I can put several whole squash or

pumpkins in and roast them without any fuss. Once cooked, you just slice the

squash (or pumpkin) in half and easily scoop out the fibrous bits with a spoon.

You can then pull the soft flesh away from the skin and use it as a base for

sooooooo many things. Squash and pumpkin are staple foods for me, so I always

have plenty of the cooked flesh in my freezer-makes a wonderful ice cream base,

soup base, or base for sauces and gravies.

> >

> >

>

>

>

>

>

[Guest guest]

is right, Vickilynn, you can get deals on them on ebay, if you watch closely. put me on to them, and I ended up buying two, unsure of which I wanted. I just recently sold the one I didn't want for way more than I paid for it! has a better model than I do, but I am really enjoying mine.From: Vickilynn H <realfoodliving@...>Subject: Re: Re: Looking for soup recipes-now squach Date: Saturday, June 11, 2011, 10:42 AM

Great!! Too bad those slicer / shredders are so expensive!Was fun to watch tho, thanks !Vickilynn HaycraftMicah 6:8http://www.realfoodliving.com

http://www.blog.realfoodliving.comhttp://www.examiner.com/housewares-in-national/vickilynn-haycraft

http://www.examiner.com/family-preparedness-in-national/vickilynn-haycrafthttp://www.bepreparedradio.com/category/prepper-podcasts-preparedness/get-real-get-prepared/

[Guest guest]

I wouldn't call it better, I just prefer it. They're all good and all work the same way and I'm pretty sure they all give the same results (the cones are identical). It seems to be a waterless cookware thing but restaurant supply stores carry them as well.

-----Original Message-----

From: Berry <berrywell@...>

is right, Vickilynn, you can get deals on them on ebay, if you watch closely. put me on to them, and I ended up buying two, unsure of which I wanted. I just recently sold the one I didn't want for way more than I paid for it! has a better model than I do, but I am really enjoying mine.

From: Vickilynn H <realfoodliving@...>

Great!! Too bad those slicer / shredders are so expensive!

Was fun to watch tho, thanks !

[Guest guest]

Shall I tell you about my first microwave explosion story? It

involved eggs, made by husband in microwave ( a 1975 HeathKit

Microwave, built by husband) and a call from husband after he got to

work (he left at o dark thirty-in the Navy) and said to his new

bride (me), "honey I'm sorry but I spilled a little egg in the

microwave fixing my breakfast this morning". I didn't even know you

could or would cook a egg in microwave.

Yep, but mess.

Velda

On 6/11/2011 7:50 AM, Berry wrote:

I would NEVER

attempt to microwave a whole squash.  The risk of

explosion is to great, even if pierced, which in itself is

hard to do with a veggie that big-you would need to pierce

right through to the center and that sounds like an

accident looking for a place to happen.  Perhaps your

squash are way smaller than mine?  Mine that I grow are

usually 4-8 pounds each, so quite large.  I am thinking

you must be using small ones if you have success with a

microwave?  (then again, I am not a microwave fan, so I

may not know what I am talking about)

> You can make this even easier by roasting

your butternut squash whole-no need to peel and

chop it. Just place a whole squash in a low oven

(300ish) for a couple of hours, or put it in a

crockpot if you have one that will hold it. One

reason I love my solar oven so much is that I can

put several whole squash or pumpkins in and roast

them without any fuss. Once cooked, you just slice

the squash (or pumpkin) in half and easily scoop

out the fibrous bits with a spoon. You can then

pull the soft flesh away from the skin and use it

as a base for sooooooo many things. Squash and

pumpkin are staple foods for me, so I always have

plenty of the cooked flesh in my freezer-makes a

wonderful ice cream base, soup base, or base for

sauces and gravies.

>

>