Butternut Squash Soup
1. Peel and cut the squash. A vegetable peeler works best. Wear gloves if you have them and peel all the way down to the bright orange layer (don’t leave any white part, it is flavorless and grainy). Scoop out the seeds and strings with a spoon. Cut into chunks.
4. Puree with a handheld emersion blender or in batches in a regular blender or food processor. (But be sure to let the soup cool slightly if using a regular blender otherwise the lid will blow off and you’ll have soup all over the kitchen!)