Butternut squash- to peel or not to peel?

[GhostInTheBackOfYourHead]

I normally peel as I use the flesh in bread, for example.

However, I've just tossed some unpeeled chunks in the oven as I'm planning to make soup.

Can I whizz the roasted flesh, peel and all, or will I need to slice it off before adding to my saucepan?

I have ten mins left on the timer so any quick responses would be gratefully received.

Thanks.

I'd peel - the skin's pretty tough, usually

I was really hoping you wouldn't say that! Don't know what I was thinking. Going to be an oily squashy ten minutes coming up.
Thanks for posting.

Once it's roasted the flesh scrapes off of the skin really easily.

Thanks WTWTW, seems a shame to take the skin off as it's gone a lovely colour and feels soft. But I will , hohum

I know its too late for this time, but for next, I always just cut the whole thing in half, scoop out seeds, slash crossways and then roast with a lug of olive oil for an hour. Then scoop out, leaving skin behind and add to other soup ingreds. By cooking it in very large pieces, it has none of the stringy dryness.

No, you don't have to take the skin off. Jamie O never bothers, so neither do I!

It will make the soup more filling too I find.

I come back after making my soup to find so many more posts. Some good tips here.
I did peel it, it wasn't too hard to do and my soup is smelling gorgeous.

Thanks all of you.