Turkey squash...pudding, and other failures

It's great to be talking about food wins, but there are things to learn from our failures. I recently had a new recipe trials that failed, so learn from my mistakes! ( and please share any of yours so we can avoid those ones too)

I've been trying to use up some of our squash stash since they are getting a bit old. While looking through a new squash cookbook, I saw a recipe for a squash, apple soup.
We also had some older apples in the fridge so it seemed an easy thing to try and sounded like it could be good. We like a few types of veggies soups and will often blend them and eat them cold as sides.
For the broth, I decided to use a nice rich turkey one I had in the freezer. This was possibly my major error.
Squash, apple, onion, a bit of garlic and some seasoning all went into the broth. It smelled good while cooking. I hit it with an immersion blender when it was done and we had some hot. It was okay. Good flavour but quite sweet. More sweet than you would usually go for with a soup.
The real problem was after it had chilled. The texture became this perfect custard thickness and the sweetness was just right for pudding but it had this strong overtaste of turkey and allium that really clashed with the apple/squash. The combo just totally hit my "ick" buttons and heating it back up didn't help. Then it just felt like runny custard, with the same flavour issues.
It is a hugely rare thing here, but we did end up throwing it out since no one else in the house would eat it either and I couldn't see a pathway to fixing that was worth the effort.

On the upside, I think I could do a cooked squash and apple sauce or pudding now, ( maybe chia seeds for thickener) but I'll stay away from using the turkey broth!

    Hi Dian, great topic!
    I've had many recipe "fails', but when I have to throw something out, it's painful. I love having as little waste as possible.  The first article I ever read on low-to-zero-waste cooking had a recipe for beet greens.  It was a long time ago, but I must have whipped out the salt-olive oil-garlic method.  They tasted like dirt. Not "earthy", just dirt. Out they went.
     Since then,  I haven't put an effort into making beet greens alone.  I find the smaller, younger leaves taste much better.  I chop them up and add them other greens and foods.  I think I should try blanching them first.

I am sorry to hear about your failure.

When I was in high school home economic class, we were given a subcription to a magazine.

I really enjoyed getting the magazine during the summer when school was out.

Every recipe from that magazine was a failure.

That summer I also discovered the Fannie Farmer Cookbook:

https://permies.com/t/60914/Fannie-Farmer-Boston-Cooking-School

None of those recipes was ever a failure so from then on I stuck with known sources.

I bet this recipe would work for you from Alton Brown:

https://permies.com/t/94242/Pumpkin-Pie-Soup