Frank Deis wrote:"warm spices" -- could you please be more specific?
Looks great -- I know I can find Kabocha around here, it seems to be popular in oriental markets.
Jenise wrote:Anybody ever try a "baby blue Hubbard"? I just bought one, have never had this kind before.
Jenise wrote:Based on what you had, what would you say is the best way to cook a baby blue Hubbard?
Jenise wrote:Bill, do you use gorgonzola (or another blue cheese) as a garnish? Terrific in squash soups!
Bill Spohn wrote:Jenise wrote:Bill, do you use gorgonzola (or another blue cheese) as a garnish? Terrific in squash soups!
More often sour cream swirl with chopped herbs or whipped cream swirl with cocoa dusted on it as a faux cappucino (I think you've had that at our place?) but also a tasty Gruyere or Pecorino makes a nice foil, I agree. Much as I love blue cheese, the soup the way I make it tends to be on the heavy side and I feel that the blue cheese would head it even more in that direction. I'll give it a try though.
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