A War Against Vegetables

Yesterday's squash soup-making extravaganza was successful. But it took forever.
Sometimes, I forget how easy-yet-difficult it is to make things. For instance: Yesterday, I forgot that it's really super hard to peel squash. It took me more than an hour to do just one squash. Just. One.
And maybe I'm particularly uncoordinated when it comes to squash, but I'm pretty sure it's the squash's fault, because it's all like, "Not only is my outer layer thick AND smooth, but if you leave me peeled for more than 4.589302 seconds, I'm going to sweat sticky stuff aaaaall over your hands. Haha, screw you."
But peeling the squash is only the second hardest part about this recipe. The first hardest is the onions.
Yes. Onions. We have a bit of a love-hate relationship. On one hand, they're delicious, especially when they're mixed with squash and curry and pureed. But on the other hand, they're so mean that they make me cry. I have tried everything, it seems, or at least everything that's been suggested to me to fix my alliumphobia. This involves two things- First, freezing the onion. Supposedly this freezes the cells and thus causes cleaner cell breaks when chopping. And secondly, putting the onion underwater. Neither one works.
I've given up my waged war, and given into the fact that I will simply be doomed to be a weepy chef for the rest of my life.
What brought me on this entire tangent was a peculiar smell coming from my hands. I forgot yesterday that my recipe doesn't actually call for garlic, and so I grabbed a few cloves and was about to mince them when I realized my mistake. It's a pretty big mistake, actually, because everytime I touch garlic, my hands retain the smell for a good week or so. I've also given up on this front.
I'm so French that I surrender to vegetables in my kitchen.
But it is good soup.