In the fall, I buy extraordinary kabocha squash from a farmer at my farmer's market. At his stand he has samples with a big sign advising consumers if you aren't going to eat the skin, keep your hands off the samples. As an aside, you would be amazed by the differences in Kabocha flavor.
And you know--he is right. The skin, rind, what have you, tastes yummy. Plus when I make long cooked winter stews of grain and squash, leaving the skin on helps keep more structure in the squash.
Now I'm making something with butternut squash. The squashes in my possession are also fully organic. Do I have to peel them or can I just slice dice and toss in the stew as I would my kabocha?
For what its worth, its NOT a creamy type soup....
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