[Katigre]

I roast the squash in the oven and then puree it in the food processor, I line a cookie sheet with parchment paper and do 1/4 cup scoops spaced an inch or two apart. I put that in the freezer for a few hours then take it out and put all the frozen scoops in a freezer bag until I need to use them (i do this with pumpkin especially b/c i put it in our oatmeal and french toast in 1/4 cup increments - for your soup you could freeze in different sizes depending on the recipe). It keeps great for months! And even if there is some freezer burn after several months it doesn't really hurt the flavor b/c it's used for mixing into other recipes.