Traildoggie
Cathlete
Congrats on getting back on the horse and doing a workout!.
Deb I have two versions of squash soup I use. both are creamy after using an emersion blender. the directions say to run the soup through a jar blender a couple cups at a time. that's messy and a bit dangerous as hot liquids tend to erupt out of the blender top. I've always used an immersion or stick blender. you stick it right in the pot and blend away. you need to keep the working end submerged or else you can end up with soup on the walls but way less messy than using a blender jar.
one is triple ginger, another has ginger and orange juice. I almost always use cooked frozen squash from the previous year's garden so my procedure is different than the recipe. my squash is cooked and frozen. both versions are very flexible. I garnish bowl each with a small chop of green onions, cilantro, toasted pepitas, and for my bowl, red pepper flakes. any combination ( or none) of those is fine. a plain bowl of creamy orange soup needs a little color and texture contrast... IMO. will post the recipes later. hopefully I can find the "official" versions. I cook a lot ( have I said that before??) and adjust things to my equipment and tastes.
ETA link to triple ginger squash soup
http://www.myrecipes.com/recipe/triple-ginger-butternut-squash-soup
I can't find this one online. ,Terry joyce blonder recipe.
Gingerly Pumpkin soup (interchangeable with butternut squash)
2 tsp canola oil
2 shallots mined
1 small onion
1/2 TB grated ginger root
2 cups pumkin puree
1 cup OJ
2 cups vegie or chicken broth
1 tsp salt
1 tsp orange zest
pepper to taste
pinch cloves
1/4 cup toasted pepitas
heat oil, sauté shallot, onion, ginger til soft. add all other ingredients, simmer for 10 min garnish with parsley and pepitas.
Deb, I use frozen cooked squash. with both soups, I run a immersion blender thru them when cooked enough. neither soup has any added sweetening. I love ginger and tend to use more than written. taste it ands see if it needs anything and garnish with pepitas, peanuts, parsley, cilantro..whatever! these are both very flexible and good.
we did a road ride yesterday 15 miles about 70 minutes. not that hard but a lovely spring like afternoon with frogs chirping like crazy. the repairs on our regular trail ride will be done by Tuesday and then we can go back to our regular distance of 25-30 miles. we started out to try a snowshoe but it was raining hard at time to leave. it cleared off later so it was our mistake.
DH looked at my foot and said I had a neuroma. I've had them before. I need to remind myself what it is, but I think it's just an inflamed nerve on the ball of my foot. ( handy having a doctor in the house) the hip pain went away in hours but the foot was still hurting. getting better little by little. pretty decent today. I am pretty sure it was pressure from standing during spinning. will need to find a better pair of shoes. I have some 'studio" shoes that might help, or light hiking boots. I was using plain running shoes. I can't wear rigid cycling shoes at all.
Diane sue... 40's would be quite a load to pull. that one time... I felt so silly when I looked down and realized I'd grabbed 30's instead of 25's but not that big a jump for me. 35's will take a while! maybe it just sounds a lot heavier??? I am more cautious about over loading on the first moves when there's a whole series of exercises that follow, like in ramped up.
Judy hope you are feeling better by now but take it easy until you are recovered.
Deb I have two versions of squash soup I use. both are creamy after using an emersion blender. the directions say to run the soup through a jar blender a couple cups at a time. that's messy and a bit dangerous as hot liquids tend to erupt out of the blender top. I've always used an immersion or stick blender. you stick it right in the pot and blend away. you need to keep the working end submerged or else you can end up with soup on the walls but way less messy than using a blender jar.
one is triple ginger, another has ginger and orange juice. I almost always use cooked frozen squash from the previous year's garden so my procedure is different than the recipe. my squash is cooked and frozen. both versions are very flexible. I garnish bowl each with a small chop of green onions, cilantro, toasted pepitas, and for my bowl, red pepper flakes. any combination ( or none) of those is fine. a plain bowl of creamy orange soup needs a little color and texture contrast... IMO. will post the recipes later. hopefully I can find the "official" versions. I cook a lot ( have I said that before??) and adjust things to my equipment and tastes.
ETA link to triple ginger squash soup
http://www.myrecipes.com/recipe/triple-ginger-butternut-squash-soup
I can't find this one online. ,Terry joyce blonder recipe.
Gingerly Pumpkin soup (interchangeable with butternut squash)
2 tsp canola oil
2 shallots mined
1 small onion
1/2 TB grated ginger root
2 cups pumkin puree
1 cup OJ
2 cups vegie or chicken broth
1 tsp salt
1 tsp orange zest
pepper to taste
pinch cloves
1/4 cup toasted pepitas
heat oil, sauté shallot, onion, ginger til soft. add all other ingredients, simmer for 10 min garnish with parsley and pepitas.
Deb, I use frozen cooked squash. with both soups, I run a immersion blender thru them when cooked enough. neither soup has any added sweetening. I love ginger and tend to use more than written. taste it ands see if it needs anything and garnish with pepitas, peanuts, parsley, cilantro..whatever! these are both very flexible and good.
we did a road ride yesterday 15 miles about 70 minutes. not that hard but a lovely spring like afternoon with frogs chirping like crazy. the repairs on our regular trail ride will be done by Tuesday and then we can go back to our regular distance of 25-30 miles. we started out to try a snowshoe but it was raining hard at time to leave. it cleared off later so it was our mistake.
DH looked at my foot and said I had a neuroma. I've had them before. I need to remind myself what it is, but I think it's just an inflamed nerve on the ball of my foot. ( handy having a doctor in the house) the hip pain went away in hours but the foot was still hurting. getting better little by little. pretty decent today. I am pretty sure it was pressure from standing during spinning. will need to find a better pair of shoes. I have some 'studio" shoes that might help, or light hiking boots. I was using plain running shoes. I can't wear rigid cycling shoes at all.
Diane sue... 40's would be quite a load to pull. that one time... I felt so silly when I looked down and realized I'd grabbed 30's instead of 25's but not that big a jump for me. 35's will take a while! maybe it just sounds a lot heavier??? I am more cautious about over loading on the first moves when there's a whole series of exercises that follow, like in ramped up.
Judy hope you are feeling better by now but take it easy until you are recovered.
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