The hardest part about it IMO is cutting the dang things open and peeling them so they can be cubed for canning. Otherwise it is pretty straight forward. Just keep in mind - puree only AFTER the jars have been opened.

NCHFP - Canning Winter Squash

Dave

You could freeze the finished soup when squash is in season. Or I'm sure digdirt can tell you if their is a canning recipe for it. Or take the opportunity to teach them about seasonality. They might be even more in love with your soup if it wasn't on tap all year round ;-) When my kids were growing up I tried to make sure they knew about what was in season when because produce is so much better then.

Thank you, dig dirt. I am starting to learn a lot from you. I already know why the squash should not be pureed. It would be too dense, right? I know what you mean about peeling them and then cubing them. Whew! It's funny-I was in walmart today and looked at the Ball book and they didn't even have winter squash listed-only a pickled butternut squash recipe. Weird.

Floral, you are right about teaching children things like you mentioned. The only time I paid $10 for a butternut squash was when I had my daughter in laws parents over in August one time. I wanted to make butternut squash risotto, and it was sooo expensive. What I have been doing this summer is making essentially the same soup for the grand kids with yellow summer squash. Not the same taste, but they really like it.