I love making hearty soups. Mike and I are very happy with a tasty bowl of soup, and some homemade bread slapped with butter. I never use a recipe because for years I tried soup recipes and none had enough flavor for me. From the first spoonful, I want a lot of richness.
Butternut squash (from Australia) is a vegetable that can be roasted and toasted and also be puréed or mashed into soups, casseroles, breads, and muffins.
fill big soup pot approx 1/3 full of water
add a big splash of oil
package of Knorr Vegetable Soup mix (I found 'em for $1.50 per package)
one big boneless chicken breast
pour in some black pepper
let it stew for a while
cut up butternut squash, onions, and carrots and throw in pot
add 1 can of creamed corn and 1 can of cream of chicken soup
pour in some more black pepper
find some greens to throw in
start tasting the broth, likely add salt and more black pepper
My chef tenant tasted it and really liked it, his only suggestion would be to puree the butternut squash and have it as the base, and keep the other veggies in tact. I'll do that next time.