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I’m very meh on squash soup. I don’t hate it but I also don’t go out of my way to have it. I honestly don’t know if I’ve ever even made it. If I did I think I’d lean savory with onion and sage rather than sweet.
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I made this Thai prep from Food 52 last evening. Thanks for the link.
I found it pretty good, if a bit bland and lumpy as written. It benefitted from a little black Chinese vinegar, some Yuzu hot sauce and the Vitamix. Lemongrass also called for, but next time…
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I like both chunky and pureed. Only savoury, if it’s soup(y).
Currently in Japan and a only few days ago I ate kabocha (cooked together with other ingredients). Guesthouse owner’s grandmother made this soupy dish for us as part of dinner. The owner-cook himself really likes topping his rice with kabocha soup. I mentioned I liked it pureed in a risotto, almost the same idea.
At home I also like to make soupy squash with kombu/dashi. Can’t wait to eat squashes and pumpkins when I return. (Have about 20 in the house right now waiting for me)
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Trying this soup. May add an apple.
Using this curry powder:
Going to blend in a Vitamix and serve in shallow soup plates, followed by this main course, with rainbow chard subbed for the beet greens:
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I used to make kind of a Mexican version with cumin and topped with toasted pumpkin seeds and a bit of cotija. I cannot find the recipe though! Similar to this, but not quite
https://www.seriouseats.com/mexican-butternut-squash-soup-ancho-recipeI
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That sounds warming!
This is a recipe for a Swiss-style pumpkin soup with absinthe. https://www.helvetickitchen.com/recipes/2016/10/3/green-fairy-pumpkin-soup
My cousin makes a soup similar to this recipe https://www.thekitchenmaus.com/cream-of-pumpkin-soup-kurbiscremesuppe/
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