Comments on: Acorn Squash Soup with Apples and Roquefort

By: GaiaPapaya

GaiaPapaya — Fri, 09 Jan 2009 18:16:35 +0000

This was so good….I really wasn’t expecting squash, blue cheese and apples to be so good together! Kudos to you.

By: Fumi Matsubara

Fumi Matsubara — Wed, 03 Dec 2008 01:11:34 +0000

@Foong – Get some! :)

@Jessie – Holy moly is right. Add cheese and its always good, right? :) I wish I would of made double portions!

By: Jessie

Jessie — Tue, 02 Dec 2008 21:12:07 +0000

Holy moly, this looks great! Love the addition of the cheese. Yum!

+Jessie
a.k.a. The Hungry Mouse

By: Foong

Foong — Mon, 01 Dec 2008 08:40:11 +0000

Wow. It looks great. Now, if I can get my hands on some squash…

By: Fumi Matsubara

Fumi Matsubara — Sun, 30 Nov 2008 02:10:38 +0000

@Jude Totally! Planning to share more recipes from this cook book before I need to pass the book on to others in the office.

By: Jude

Jude — Sun, 30 Nov 2008 01:11:46 +0000

Love the recipe. “Keyword: delicious” brought a smile to my face :)

By: Fumi Matsubara

Fumi Matsubara — Sat, 29 Nov 2008 17:15:14 +0000

@bluesharkflame Try using Agave syrup also called agave nectar. It’s bit sweeter than honey, though less viscous. I have this one in my cupboard all the time:
http://www.madhavahoney.com/agave.htm

@Erik – Coming from a soup master that means a lot! Curry with butternut squash – sounds like something I need to try. Is that recipe found on your website?

@Miguel – the original recipe called for 8 cups of stock, I cut it in half to make it 4 cups. The puree would work well; I would just add more seasoning. If you are thinking about making the puree for tots, then I would serve it as-is with out any more seasoning. Kids would dig the sweetness of the squash and the apples! Good idea my man.

@Gera – Is it almost summer over there? Hope you are enjoying the warm weather!

Thank you all for stopping by, hope you are having a wonderful Thanksgiving weekend!

By: Gera

Gera — Wed, 26 Nov 2008 22:39:31 +0000

Hi Fumi!

Excellent recipe of a perfect balanced soup! Love this combo acorn more apple plus Roquefort (it’s very strong so only a little) and with Chardonnay better :)
First time I see that at Google are foodies ;)

Gera .:. sweetsfoods

By: Miguel Salcido

Miguel Salcido — Wed, 26 Nov 2008 22:16:27 +0000

LOVE squash soup! I have a question though. Is the 4 cups of broth that you cal for here half of what was recommended in the cook book or did you just use half of that when you made it?

Also, I am a huge fan of puree as opposed to soup. Do you think that it would work with this recipe with a few minor tweaks to the process, mostly in the cooking of it. What I would imagine is that you would use all the apples and all the stock and just cook it down on low heat for longer until it became soft enough and broken down enough to stir up as a puree. Let me know your thoughts.

By: Erik

Erik — Wed, 26 Nov 2008 21:22:47 +0000

I love how squash of nearly all types are able to stand up to string flavors. I love using curry with butternut squash and pumpkin, so the idea of using a strong blue cheese with the butternut and acorn really appeals to me. I think that one is next on my list of things to make!