“Don’t Waste the Good Stuff” Squash Soup

Deborah Madison, one of the grandes dames of vegetarian cooking, has a cookbook called Greens, after the vegetarian restaurant she ran in the ’70s. In the book, she shares a recipe for pumpkin broth that uses the stringy pulp and seeds of the pumpkin, along with the usual aromatics. This recipe got us thinking: Could we use our blender to create a pureed squash soup using the same technique? Turns out we could—and we did.