Today, for the first time in my life, I made a squash soup. Well, a squash/potato/tomato/green chili soup. And it's really good and this will happen again. I didn't do exactly what I planned with it, but I like what I got.
It is, however, more soup than we're likely to finish in two meals (two meals for two adults.)
1 good-sized (average for the sizes in the grocery store) butternut squash, halved lengthwise, de-seeded, and baked cut side down on a baking sheet in the oven.
1 quart homemade chicken stock
2 leftover baked Yukon gold potatoes, smallish (we boil or bake them in large amounts and then use the cooked leftovers in other things.)
1 med/small onion, chopped fine and sauteed
1 28 oz can Rotel diced tomatoes and green chilis.
A little freshly ground black pepper.
The "meat" of the baked squash went in the small Dutch oven with the defrosted chicken stock, then I added the cut-up potato and the onion. Let come to a good bubbly simmer, and worked with potato masher until the lumps were pretty small (don't have a food processor and can't find the blender, so no puree.) Added pepper, tasted, decided to add the tomatoes and green chilis.
It's really good as is--I'd originally planned to add some cream, but decided it's good enough now. It has multiple textures and flavors and I'm feeling ridiculously smug about it (since there are, as R- found when he looked, *thousands* of recipes for soups from butternut squash with and without tomatoes, it's clear easier than I expected. And it tastes better, too.