Soup with a bunch of random kinds of squash, some weird pumpkin, carrots, onions, and some potatoes. What should I add, FF? Ginger, thyme, and/or garlic? Heavy cream? Buttermilk? Cream cheese? I have so much stuff to get rid of...
RAPatton,
Derrick,
OCoG of FF, Jimminy,
Jenny,
Maitani,
Jennifer Dittrich,
and
rowlikeagirl
liked this
Remove the onions and add lots of chocolate.
- OCoG of FF, Jimminy
Also, I have been neglecting FF & I'm sorry. Life is going well, mostly discovering & addressing issues, and LOTS of cooking.
- Lo
Chocolate? LOL
- Lo
It would be interesting, I think the only thing that conflicts with it is the onions.
- OCoG of FF, Jimminy
True, but the whole idea behind this soup is for me to eat something other than desserts, which is turning out to be a HUGE problem with the new job :P
- Lo
I also have honey and lots of other spices. And oats, and lots of greens - mustard & others. And cheese - parmesan, cheddar, and a parm rind I wanted to throw in there. Pasta too.
- Lo
There's a bin of free just-expired & damaged stuff for employees at the grocery co-op, which combined with my free food addiction is leading to me having lots of random stuff. I can put dessert food together, but dinners are a mystery. A year from now, I'm going to be the MacGuyver of food, y'all.
- Lo
I put thyme and garlic in almost everything savory I cook. Also, I really like ginger with pumpkin and other squashes.
- Ha3rvey (on hiatus)
Holy wow, this is not going well at all. I'm roasting the squash & half the pumpkin with garlic in the hopes of salvaging things. I forgot that I'm not great at cooking aside from baking, which is how I started baking all the time.
- Lo
Cream is good added at the end. Try garlic, peper, salt, some acid, nutmeg, cinnamon, brown sugar, etc
- Sparky, lurking
It's down to my old desperation measure: I'm going to put a little in a bunch of small bowls, and taste it with different stuff added. #IAmAGeek
- Lo
I'm all for experimentation, but I gots nothing. Good luck.
- Derrick
Try what Sparky said. Don't use too much nutmeg, though. It can be bossy.
- Ha3rvey (on hiatus)
So, you guys, to puree or not? Also, I'm thinking what this needs is BACON. Dunno why I didn't think of that earlier. Any frozen dinners I make are more fun to eat with bacon.
- Lo
I think it depends. I've done butternut squash soups that are pureed. If you had some color contrast (dark greens, meat, etc) I'd probably leave it fairly chunky.
- Ha3rvey (on hiatus)
If you're going to do bacon, render the fat, and cook your onions and garlic in some of it. Then add the bacon to the soup at the end.
- Ha3rvey (on hiatus)
Turns out I'm too lazy to go to get bacon. Plus, it's cold out there!
- Lo
This is why you should always, ALWAYS have Bacon Salt on hand.
- Akiva
AKIVA SPEAKS DA TROOF.
- Ha3rvey (on hiatus)
Touche. That's all I can say.I will correct my lack of bacon salt ASAP, oh Jedi Master.
- Lo
Introduction of the roasted squash/pumpkin improved things immensely. Thanks for the tips, everybody.
- Lo
Cinnamon, brown sugar, more salt & pepper, tons of garlic is what I added... hilariously there is no nutmeg in the house for some reason. I'm wondering if maybe a little coffee would be good in there, but I'm a bit nuts when it comes to food. Maybe I'll fiddle with the leftovers.
- Lo