I am making butternut squash soup for a fundraising event for 80 people. I would love some advice for dealing with the squash. Should I roast it first and then cook it and puree it or peel it and cut it into cubes and simmer it? Thanks!!
Making a great fall soup doesn't have to involve endless squash-chopping and -peeling or hours of simmering. In this video recipe, Christine Gallary of the CHOW Test Kitchen lets the oven do most of the work in prepping the squash for our delicious Easy Roasted Butternut Squash Soup.