I hate butternut squash because it is viscous, gummy, and overly-sweet in almost every preparation I have ever tasted. I also hate it because it never decays—apparently, it has the half-life of uranium—which means that it functions as the primary “soup of the day” ingredient in every restaurant in America for at least six months of the year. I happen to love most soups, but not that soup. It has always reminded me of a bowl of tepid baby food.
Vickie Shufton, Berkshire Edge; Jan. 4, 2025.
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