Do you have a blender? If so ...

Heat oven to 400F, cut a squash in half lengthways and put it on an oiled sheet pan, cut side down. If you're using a butternut squash and have a good peeler, you can peel it first. Roast the squash for about 30-40 minutes or until it feels soft/done. Let it cool. Scoop out the seeds and save them for the birds (or you can eat them as a snack). If the squash is unpeeled scoop out the cooked squash dice it up and put it on one side.

Make a basic mirepoix (diced onion, carrot & celery) and soften it all in a little olive oil. Add a clove or two of garlic (no need to crush, as you'll be blending the soup) and a little ground cumin. Add salt and pepper, not too much as you can adjust this later.

Add herbs to taste (thyme works well, or a bayleaf or two - but remember to take out the bayleaf before you blend the soup).

Add a couple of pints of stock and the roast squash. Bring it all to a boil, cover the pot and simmer gently for 20 minutes.

Remove the bayleaf (if used) and blend with a stick or jug blender. Taste and season with extra salt & pepper and a little nutmeg.

Serve with a dollop of creme fraiche (optional) and some warm, crusty bread.

Yes. . .and it is squash season. This is a possibility!

What she said. That's my favorite!

Also, potato soup is a go-to here and couldn't be easier. You basically just boil potatoes in the stock you already have, and then when they're soft, mash them right there in the pot. Add parsley, salt, pepper, chives, dill...whatever you love. It thickens beautifully without any help from flour or corn starch. I would use about a cup of stock for each potato, which you peel and cut into quarters.

We put bits of cooked bacon and some sour cream on ours, and sometimes some cheddar. Basically whatever you would put on a baked potato is going to be delicious in or on the soup.

Also with potato soup, you can add onions, celery, mushrooms or broccoli--one or all. Or, with just a bit of minced carrot for color.

Split pea soup made with chicken stock is really good, too.

Iconomy, I am so making your soup for dinner tonight.

*fist pump*

I have decided on the squash. But roasting 2 heads worth of garlic to blend in with it also. . .

sounds good, danf.

I think I'll make iconomy's potato soup this week, starting with the stock from the chicken I'll be roasting tomorrow night.

The roasted garlic gave it a lot more depth. Turned out really good. And there is enough for another dinner!

How did your wife like it?

She loved it.

Although I put a dollop of (low fat) sour cream on it, as I served it, and she did not like being "forced" to eat an animal product.

But I liked it that way.