Hi Isabell, thanks for taking the trouble to comment. I love the idea of baking the squash whole…so much less trouble, right? And what a great idea to use the baked peel to whip out a chutney! Of course you can use it. 2-in-1!

And I have a question: you had a recipe recently for squash peel chutney – and I was wondering if I could use the peel from the baked squash? Would it work?

Thank you!!

Gabi, thanks for the wonderful endorsement. I am so glad that your family enjoyed this soup. This is one of my favorite soups too. I love the addition of roasted sunflower seeds. I will do the same next time.

Jayne, I love the ‘simple and complex’ description! So apt (don’t be surprised if I decide to plagiarize this in the future). Glad you liked it. Thanks for the great feedback. That’s what keeps us going.

I like the flavor of celery and butternut squash to come through, so I’ve kept the seasoning to a minimum. If you plan to use green chilly, that will add a bit of kick to the soup. You can certainly grate some fresh nutmeg into it. Or add some fresh or dried oregano or thyme. Let your imagination take flight and let me know how it turns out. Thanks!!