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!