I have a confession to make.
I don’t like prepping squash for soup. Peeling, removing the seeds, and chopping – it’s tedious. Not to mention the fact that my hands react horribly to the sap from the squash once it is cut. True story. I wear gloves everytime I handle squash in any form.
So when I grabbed one of the lovely kabocha squash patiently waiting on my counter, I decided to try something a little different!