Notes: If the idea of peeling a squash seems like reason enough NOT to make this recipe, an alternative is to bake it, though, depending on the type of squash you use, it takes between 40 minutes and an hour for the skin to separate from the flesh (I usually bake a squash one night, and prepare the soup the next night). Also, baked squash develops more sweetness than one cooked in liquid.
Cut the squash in half and scoop the seeds and gloop, spread a light coating of oil over the cut surfaces, and bake on a rimmed baking sheet at 400F. Poke it with a fork as you approach the hour mark to see if it’s soft enough to separate from the skin easily. Let cool for a while before attempting to peel it.