Next, peel the squash with a vegetable peeler. Cut the squash in half lengthwise and use a spoon to scoop out the seeds.

Once the seeds are scooped out, dice the squash. Aim for 1 inch sized pieces or smaller so they cook more quickly.

Fill a medium-large pot with water and bring to a boil. Once boiling, add the squash and cook for 10 minutes or until very tender.

Strain the squash and add to a blender. Add 1/2 cup of water and blend on high speed until smooth.

If the mixture is too thick or not blending, add 1/4 cup of water at a time until desired consistency is reached.