Squash Time!

[unspeakablehorror]

Am roasting a red kuri squash in the oven right now.  Am curious what I will think of it.  I'm seeing descriptions comparing the flavor to chestnuts. I am also boiling some potatoes.  I am thinking I will make some sort of thick soup combining the two.

Comments

largely irrelevant thought

[rugessnome]

for some reason this reminds me that I started finding soup a lot more interesting after I found non-pureed soups to be a much larger category than just "vegetable" soup. (I do like some smooth soups! But they are not my most compelling recipe category, and there are some I struggle to eat much of)

Anyway, I don't think I've had red kiri squash and I didn't love chestnuts in my limited experience (possibly for no reason other than they're not so nut-like), but I'm curious to hear how it turns out. I've made a leek and potato soup before that was very nice and involved only butter or oil, water, salt, and pepper, besides those two ingredients.

Re: largely irrelevant thought

[unspeakablehorror]

For me, I have a few categories of soup I particarly enjoy, but mostly it's not my favorite food category. However, anything pumpkin soup or similar tends to be a big favorite of mine. So I've been trying out different squash soups lately since I find those a relatively easy way to use squash that gives it some flavor.

The kiri squash has a nuttier flavor than the other squash types I've tried, but it's otherwise more similar to them in taste than it is to chestnuts. I like chestnuts and I can understand why someone might make the comparison, but I don't think they're particularly interchangeable with this squash.

I love leek and potato soup! That is one of my favorites. I've also made a pumpkin-potato-leek soup before which I enjoyed since it was basically just a combo of my favorite soups.