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Post by bixaorellana on Oct 28, 2009 3:53:39 GMT
You can roast the seeds, too. They make a nice snack.
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Post by tod2 on Sept 8, 2020 10:52:11 GMT
With you Northern folks going into winter, I thought you will all be making a lot of soups. Butternut soup in particular can have many versions. Some add orange juice, others chilli or cinnamon. One way to get the most flavour out of your butternut to start with, is to roast it. simply put it directly on the oven rack - but put a oven tray wrapped with foil underneath as it can ooze slightly. This is what it should look like after 2 hrs on 160C thermofan. Your oven may need other temperatures but don't try and roast it too fast on a high heat . Cool it and scoop out the flesh by cutting in half, OR try peeling away the thick skin with your fingers while it is still whole. Probably loose far less butternut that way..
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Post by bjd on Sept 8, 2020 11:09:04 GMT
We get autumn first, Tod! It's still too warm and pleasant here to be thinking about soup.
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Post by cheerypeabrain on Sept 8, 2020 14:09:37 GMT
Butternut squash soup any old time of year...I chuck in carrots and sometimes parsnips...I always add lots of spices too....oooh I'm hungry now!
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Post by kerouac2 on Sept 8, 2020 14:59:09 GMT
I hate fighting with tough gourds and pumpkins and am perfectly happy to buy pumpkin soup from Liebig or Knorr when the season arrives. I can then modify it to suit my own taste.
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Post by tod2 on Sept 8, 2020 16:26:46 GMT
But Kerouac….we don't all have Liebig or Knorr that delivers a wonderful butternut soup. This recipe is for those who want to mess around in the kitchen. Some have ankle chains that clank as they move….
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Post by lagatta on Sept 11, 2020 22:58:40 GMT
I bought a couple of lovely potimarrons, also known as Red Kuri squash. I simply quartered one (I could say drawn and quartered, as I removed all the seeds in its innards (the seeds are very flat and not worth roasting - I put them in the compost). I deliberately bought small ones as, while I'm able to eat now, I still have a very small appetite. So I ate a quarter and will cook the other two quarters this evening. Not to be crude, but I think the fibres will be useful. I added some crumbly goat cheese to the squash. I may very well make a pumpkin soup with the rest (a "meal soup"). I also made mushrooms al ajillo (with copious garlic). Both with olive oil, of course. By the way, the potimarron isn't at all tough; I had zero problem cutting through it with a chef's knife. Other than the lovely colour and flavour, this is one of the things I like most about that type of squash.
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Post by lagatta on Sept 11, 2020 23:22:39 GMT
Do you think the squash would be nice with a celeriac (céléri-rave)? I have a couple of those. I don't think I'll make it vegetarian, unless I'm making it for vegetarian friends. Referring to stock, not pieces of meat. Don't think it often incorporates minced or pulled meat or poultry, though of course hungry people have always added what they had.
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