1. Use local ingredients whenever possible.
2. Use a vegetable peeler to peel your squash, its safer and you will waste less squash.
3. Cube the squash to about the same size to insure even roasting.
4. When roasting your squash and sweating your mire poix, do not add too much color so that the soup color will be true.
5. Garnish soup with pre-cooked diced butternut squash, toasted butternut squash seeds, and/ or cinnamon sour cream for an extra yum.