Do you peel squash when using it in soup?

It depends on the type of squash and how you want to use it in your soup! Here's a breakdown:

Generally, you don't peel squash for soup:

* Winter Squash: (butternut, acorn, kabocha) These varieties have thick, edible skin. You can simply cut the squash in half, remove the seeds, and roast or simmer it. The skin will soften and become part of the soup.

* Summer Squash: (zucchini, yellow squash) You can leave the skin on, but many people prefer to peel it as the skin can be tough.

When you might want to peel squash for soup:

* If the skin is particularly tough: Even with winter squash, some varieties have tougher skin that might not soften fully during cooking. In this case, peeling it before cooking can make the soup more pleasant to eat.

* For a smoother texture: If you want your soup to have a silky smooth texture, peeling the squash can help as the skin can add some roughness.

* For aesthetic reasons: Some people prefer the look of a smooth, creamy soup and choose to peel the squash for this reason.

In short, peeling squash for soup is a matter of preference and depends on the specific squash and your desired texture.

Here are some tips:

* Taste the squash: If you're unsure, try a small piece of the cooked squash before deciding whether to peel it.

* Consider the recipe: Some recipes might specifically call for peeled squash.

* Experiment: Try different methods to see what you prefer.