I kinda felt I'd posted enough variations on "roast squash and put it in soup," but Annalise requests the version we made together on Christmas, so here's my memory thereof:
1 small butternut squash
10 roma tomatoes
1 red pepper
1 small, juicy onion
1 head of garlic
+ Olive oil, broth, 1 small can tomato paste, white balsamic vinegar, lemon juice, salt & pepper, splash of cream
Roast the veggies & garlic with oil & salt until well and truly softened. Toss em in the broth (and other stuff), bring to a boil, and blend. Taste & adjust.
I probably tossed some other things in there, but I'm drawing a blank. I do remember it was a lovely orange-red and warmed the bones!