Blanch summer squash for 1.5 to 2 minutes. Blanch winter squash for 2 to 3 minutes. Always ice bath. Always cube first.
Your freezer will thank you. Your future soup will thank you. And those enzymes? They’ll be frozen losers, defeated by your 180°F revenge.
Now go grab that squash. You’ve got a hot date with boiling water and a cold date with ice. Make it count.
