Bought a butternut squash for the first time today -- tomorrow I'm going to use it in a soup. After peeling and de-seeding, how should I get it ready to use in a soup? Instead of pureeing it, I was thinking I would leave it in chunks in the soup...would that work? Tomorrow's soup will only simmer about 20-30 minutes...should I bake the squash first and then throw it into the soup or throw it in from the getgo? Need moderately detailed instructions since I'm a newb! Thanks!