Step 1: Put a one gallon ziplock bag in your freezer.
Step 2: As you prep vegetables, throw any and all left over scraps into the freezer bag. Buttersquash peels, brussels sprout bottoms, turnip nubs, soft carrots, ends of onions, etc.
Step 3: Once the bag is full, empty the contents into a medium stock pot. Cover generously with water, add two bay leaves and bring to a boil. Once boiling, reduce to a simmer and gently cook for 1 hour. Season with salt if using right away, or hold off if saving for future use.
Step 4: Strain and voila! Homemade veggie stock. Split into separate servings, freeze the whole bag or if you are feeling very ambitious, freeze in ice cube trays for single use later on.