Since I always am looking for new recipes, I look forward to each week when one of my dear childhood friends posts amazing soup recipes on her
blog (thanks, Lindsay!). I love making soup on the weekends because it makes for quick and easy lunches during of the week. And it doesn't get much easier than this recipe that my sister made for me a couple weeks ago. She shared it with one of her best friend too, who said it tasted like "Thanksgiving in a Bowl."
This comes from none other than Rachael Ray (yum-o) and is only 5 ingredients (with salt, pepper, and olive oil being freebies) so I didn't even have to make a list for the grocery store.
Butternut Squash Soup 1 peeled, seeded and chopped butternut squash
1 peeled and quartered onion
1 peeled and quartered baking potato
1 quart chicken broth
1/2 to 1 cup whole milk
Preheat oven to 400. In 9x13 baking dish, toss butternut squash, onion and baking potato with 2 tablespoons extra-virgin olive oil; season with salt and pepper.
Bake until tender, about 45 minutes to 1 hour.
Transfer vegetables and any juices to large soup pot, add the broth and bring to a simmer over medium-high heat.
Remove from heat and, using an immersion blender, puree until smooth. Stir in the milk, according to desired thickness, and season with salt and pepper.

I enjoyed this with my favoite sourdough bread from a
local bakery, which is also readily available at my local grocery stores.
After about 40 minutes in the oven, everything started to get very soft but I think I should have let it go longer because I discovered some less-than-tender pieces after I put it all in the soup pot. This could easily be made vegetarian with vegetable broth instead of chicken. Also, I do not have an immersion blender (what's an immersion blender, anyway?) so I just carefully blended it in very small batches in my regular blender which worked out well. I added the full amount of milk, but wish I would have started with less and kept it a little bit thicker.
Enjoy!