Challenging Ingredient: Canned Cream of Crab Soup

This was one of those evenings on which everyone looks at each other with the dreaded question: "What's for dinner?"  A brief rummage through the kitchen cupboard produced this unfamiliar item:

Condensed Cream of Crab Soup

The directions called for half-and-half and a gentle simmer on the stove.  But after I opened the can, I decided a bit more effort was necessary to transform the unappetizing gray, fishy substance that jiggled inside.  The end result was a delicious pot of soup without a hint of can flavor or fishiness.

Yellow Mystery Squash

I'm not adventurous when it comes to buying and cooking squash. I stick to pumpkin, zuchinni, butternut, and acorn.  And that's it!

I was recently gifted with a squash--not one of my usual four, therefore its identity is a mystery--and was stumped as to how I should prepare it. Would it be sweet? Bitter? Have inedible, tough skin?

I now regret that I didn't take a photo or at least make a sketch of it, because the dish turned out delicious, and I probably won't be able to pick out the same type of squash in the future.    Fortunately, zuchinni will work just as well, and other varieties might make fine substitutes, too.