To cut butternut squash, cut 1 inch from the top and bottom of squash; peel off skin with vegetable peeler down to darker orange flesh. Cut squash in half lengthwise. Use spoon to scoop out and discard seeds and membranes. Cut squash into pieces.
Use the pan size specified in the recipe. If the pan is too small, the soup may boil over or the mixture may heat too slowly, resulting in overcooked vegetables.
To ensure even cooking, cut vegetables so they are similar in size.
Refrigerate soups in shallow containers so they cool rapidly. Once completely cooled, cover tightly. Refrigerate most soups with vegetables or meat no more than 3 days.
Most broth-based soups freeze well for up to 6 months.
Pour soup into freezer containers, leaving 1/4 to 1/2 inch headspace because soups expands as they freeze.
Thaw frozen soups overnight in the refrigeration before reheating. Use right away.
Reheat broth-based soups over medium heat, stirring occasionally, until hot. Or reheat in the microwave.
Thick soups become thicker during storage. While reheating, add a little broth, milk or half-and-half until the soup reaches the desired consistency.
When selecting butternut squash, look for those that have hard, tough rinds and are heavy for their size. Peeling the squash will be easier if you first microwave it on High for 3 minutes.
Purchase already peeled and cut-up squash if available at your grocery store. If you’re cutting it yourself, a good, swivel-headed vegetable peeler is the tool of choice to make quick work of peeling the squash.