Choose and prepare
Our soup weight is flesh without seeds or skin. Buy a heavier untrimmed piece; yield varies by variety. Work on a stable board.
Use in cooking
For soup, cut similar cubes so they soften together. Hold back some liquid before blending and return it gradually for the texture you want.
Avoid mistakes
Hot stock does not mean the squash is tender: test the cubes. A watery variety may need less liquid than dense-fleshed squash.
