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This is the Conversation Forum for Butternut Soup Subject: No Subject Posted Feb 1, 2000 by Researcher 93445   Posting 1 Sounds very much like the soup I prepared yesterday from a Kabocha squash (close relative of the butternut). I tend to use ginger & garlic for flavorings. Also note for the U.S. researchers, "spring onions" = "scallions" in grocery stores here. Yum! Read the First Reply to this Posting Subject: No Subject Posted Feb 2, 2000 by Elico This is a reply to this Posting   Posting 2 I don't think I have ever seen a Kabocha squash! That squash is new to me. Ginger and garlic would give a certain je ne c'est quoi to the soup. I will definitely try it next time I find some butternut squash. I haven't seen any yet in Malaysia, it doesn't seem to be squash country! Read the First Reply to this Posting Subject: Those darned squash Posted Feb 2, 2000 by Researcher 93445 This is a reply to this Posting   Posting 3 Actually, I was wrong...butternut are the longish ones with the bulge at the bottom. A Kabocha is very similar to a buttercup squash: dark green, rounded with furrows, about the size of a very small pumpkin, yellow highlights, taste is sort of pumpkin-ish too. Somehow I wouldn't think of Malaysia as the place to grow winter squash, though. Durians, perhaps, though I doubt the soup would taste quite the same! Read the First Reply to this Posting Subject: Those darned squash Posted Feb 3, 2000 by Elico This is a reply to this Posting   Posting 4 I don't think I could cope with durian soup! See my article on durian http://www.h2g2.com/A255575 and you will know how I feel about them - although I did try to be objective!! Conversation list Conversation list

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