Roasted squash soup is simple, delicious, and healthful. It gets better with a few days, so I often make a batch on the weekend and save it for a weeknight. This will make four bowls, but it doubles easily and packs as a lunch well.
Peel a butternut squash and cut into 1-2 inch cubes. Make similarly sized cubes of mild onions or shalots (just a few). Throw them all on a rimmed baking sheet; toss with oil right on the pan, sprinkle with salt and pepper. Roast at 450 until well browned, stirring every few minutes.
Puree these roasted veggies (the ones you resist eating) with a quart of broth (I like chicken broth for this, but vegetable broth would make it vegetarian.) I like to make sure it’s really smooth. Store this until you’re almost ready to serve it. Just before serving, heat the soup, add salt and pepper to taste, adjust the consistency with broth if needed, and add a tablespoon or two of acid (vinegar, apple cider vinegar, white wine, etc.). A little sour cream or half and half in each bowl sends this soup over the top.