Peeling squash

I'm hoping there might be a helpful tip to make peeling squash less arduous when using a vegetable peeler. I made butternut squash soup - thinking that I peeled off all the skin (which is no easy task) - and found annoying bits of the peel in the soup. Should I just use a knife to peel the skin and sacrifice some of the flesh or is there something else I can do?

You might try microwaving it a bit cooking just under the skin, let it cool. The thing should peel a lot easier. Or, you could try doing the same thing in the oven. Just a suggestion.

[cape chef]

Welcome skeros,
I would use a small utility knife,
Lay the squash on it's side and cut a little off the bottom so it will not roll on you.Then cut right above the globe of the squash (butternut)so you can take the stem section (top) and stand it flat on your board.There are no seeds in this part so just run your blade from top to bottom until you have gone around the circumcise of the squash. For the base Or "globe" do the same,then split in half and remove the seeds,then dice away and make your soup,or roast or whip with some spuds,And yes it is ok to sacrifice a little flesh,as long as it's not your's.Vegetable peelers on hard squash is not worth the aggravation
cc

I have found that a light, but fast hand makes this job a lot easier than pressing hard onto the surface of the squash. Also use one of those sharp, razor-like peelers that you draw toward yourself instead of peeling away. Does this make sense? I'm not sure how else to discribe this peeler.

[cape chef]

Foodnfoto, I adoringly call those "left handed peelers" I'm a righty...I feel though that with the tough skin of a fall/winter squash that the peeler might not have the strength to really do the job. Try using a peeler on acorn squash,or buttercups or hubberd (sp), It's a little challenging. I also believe that any knife skills that can be taught to a home kitchen cook will be a long term benefit
cc

[mudbug]

Here a site with great squash peeling tips:

Peeling Squash: http://www.cuisinemagazine.com/tips/cuitip17.html

[This message has been edited by cchiu (edited 01-16-2001).]

[holydiver]

The peelers that oxo good grips makes is extremely good.

[Nick.Shu]

another possibility is to cook the "squash soup, and then "pass it" through a fine filter.

By saying "pass it" i mean to strain it through the finest sieve you may have.

This way, doesnt have to be the most perfect peel job, but at least by passing it through a sieve, you have made the best effort possible.

[Isa]

Use a food mill, it makes the smoothest soup.