My lovely veg box people gave me a tiny butternut squash which was perfect for soup for one. I love the veg box people. They also gave me a couple of parsnips and leeks, so I used one of each for some added fall flavour. Roasted all veg with some fall spices (ginger, cumin, cinnamon, garlic, turmeric, salt, pepper) in a hot oven (200C/400F) until toasty (about 30 mins depending on how big you cut the veg) with browned bits. Put them in a jar with equal amounts oat milk and water and hit it with my stick blender until smooth. Fast and easy.