Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Acorn Squash Soup

This is a thick and hearty soup for a chilly fall day. You can use about any sort of squash, or even pumpkin, instead of the Acorn Squash.

I absolutely love acorn squash. However, the thought of acorn squash "soup" gags me. There are so many good soups....why not just leave squash as squash?

Note: I once pulled out of a "gourmet club" after suffering through carrot soup. It was about what I figure squash soup to be.

Sometimes, I think would-be gourmands really stretch to come up with something special. Squash soup would be such. However, to each, his own: If you like squash soup....more power to you.

GPA, you are as much an azzhole here, as in the other forums. You would not know good food if it bit you on your butt.
Did I mention that you are a dumbphuck, as well as a freaking socialist?

Whoo Boy!.....And, I thought you had me on ignore! You pick some recipe out of a gourmet magazine...claim it as your own...and expect everyone to like it. Ha....guess again. Your taste is in your butt! The good old boys I hang around with would run you off with a stick over your back. They don't cotton to sissy cooks.....or cookbook repeaters! But, don't worry....I'm sure Penny will like your soup!.....Or, maybe the lawyers...or the half-baked preachers.

Tell you what, Manlicker.....You need to grow up. Your mommy spoiled you. You need to grow beyond that. But then, maybe you are a lost cause. OK....go rot somewhere!

Mannlicher,

This recipe sounds good. I'm going to try it tomorrow afternoon after I pick up some acorn squash at the local market. Thanks for posting it. BTW, just ignore GPA, everyone else sure does!

I make squash soup and squash risotto, and squash pie with butternut squash. I was given a bushel today that were left in the field to be plowed under because they were too small for market. It's an annual thing. I put them in a pyrex dish with a little water and cover them with plastic wrap and stick them in the microwave for 10 minutes. Then I scoop out the squash and freeze it in ziplocks. We eat them baked with butter, cinnamon, maple syrup, orange juice, or brown sugar in some combination too.

I have to say I have trouble telling when acorns are ripe. I know they start out green and turn orange. They sell them green, or with an orange spot or two. A lot of the time, they dry up before they turn orange or they just don't get sweet. Somewhere along the way, I should probably cook them. The farmer's market also has lots of delicata squash which I've never had.

I make squash soup with chicken stock, onions, squash, potatoes, cream, and the usual pie spices. I tried the popular recipes that use ginger or curry but no one likes them. I notice you don't put any of the spices, and I should probably take the hint because the squash is pretty subtle. Dill seems to stand out and will be interesting.

Rob, the Acorn squash was naturally sweet, but still mostly green. I always like a bit of tumeric in a squash soup, and the hot Hungarian Paprika adds quite a bit of kick.
If folks don't like it that spicy hot,then cut that way back, and maybe substitute a dash of Cayenne pepper instead.

I'm definitely going to try this soon, and substitute veggie stock for the chicken stock when the salad muncher is in town...

Instead of boiling the squash or pumpkin split it, remove the seeds and roast it. Roasting squash gives it a better flavor.

I don't know about better flavor, but its another way to do it.
You can also microwave the squash.

I agree as roasting any vegetable intensifies the flavour. Less water means more flavour. I have never even seen a yellow or orange Acorn squash, but we love them in any form, although nver ate them boiled or micro waved, I cannot imagine that hurting them any.

As an aside, whenever we roast (mest) what a typist, MEAT, we put a bed of carrots and onions down first to lift the roast, and those roasted veggies are almost too good for a carnivor to talk about.
Randy

agreed medicman. I always put sliced onions and carrots under any meat that I roast.

Sounds great! Can't wait to try it and I'm not a lawyer or half-baked preacher!

Thanks

I roasted split cornish game hens tonight with fried butternut squash and mac & cheese. The butternut squash was hard! I got the skin off and used a 10" Dexter Russel to chop it into half inch cubes. Over medium high, I fried the squash in a couple tablespoons of corn oil. I threw a handful of chopped onion in at the end and gave it the old salt and pepper treatment. It was very good.I'm curious if tossing in some dried cranberries would make it better.

Roasting often brings out or enhances the flavor. Many chef's go so far as to even roast tomato paste before using it.

I don't know about that but he's been busted plagiarizing other web sites and passing it off as his own stuff. I'm starting to think the two of you were made for one another. Maybe you guys could leave your political crap on the other forum.

WTF Dave? Have you gone loco?

LOL Come on Sam you copied that bit from the link I posted about Spam word for word then tried to pass it off as your own. I'll put a link up to the thread again.
I'm tired of reading the political drivel you two shout at one another. I've had GPA on ignore as well but some of your posts lately have left me with a serious WTF question as well. See page #3 of the Fish Batter thread.

http://24hourcampfire.com/ubbthreads/ubbthreads.php/ubb/showflat/Number/2393128/page/1/fpart/3


You stated;
"The labeled ingredients in the Classic variety of Spam are: chopped pork shoulder meat with ham meat added, salt, water, sugar, and sodium nitrite to help keep its color"

You lifted that; word for word from this web site;

http://www.spamrecipes.net/

Scroll down to "What is Spam?"
Sorry Sam but it's not the first time either. If you use some one elses work, word for word and don't give credit that's plagairism. At least acknowledge a source when you use one. GPA might be an Azz hat but it doesn't mean his post didn't have some merit.

yeah, I did Spam the Spam web site. I did not realize that was an issue with you. I thought the Spam stuff was tongue in cheek,and in fun.
Posting recipes is for me, a fun thing, and something to share with friends. There are times when there is some humor, and some give and take.
If you were offended, or if my response on that thead hit you wrong, then you have my apology Dave.

Utilizing information previously published and not giving credit is not "spamming". Either way I think it's fundamentaly wrong to use another persons published material or opinion then pass it off as your own in any context with out giving credit. Perhaps it's just a case of posting too quickly or just not thinking it through. It's easy to miss-post on any forum and you certainly have the benefit of doubt from me.
You surely do not owe me any sort of apology. The whole thing with Spam was comical.
I do however think it's really unfortunate when this political stuff bleeds over and we get this bickering with personal attacks here.


Dave