Here's yummy recipe for soup that's so easy to make, it's kind of ridiculous. (And, look Clara! A picture of the finished product at the end!)
Roasted Butternut Squash and Chicken Soup
(from Everyday Food)
4 chicken thighs with skin and bones (yah! those are usually super cheap)
Butternut squash (I buy the ones that are already peeled and cut from Trader Joe's, 1 package)
1 onion, diced medium
Salt and Pepper
4 cups chicken broth
1/4 t. cumin
1/4 t. ground coriander
Preheat oven to 425.
On a rimmed baking sheet, toss together chicken thighs, squash, onion and about 2 T. olive oil. Season with salt and pepper. Arrange in a single layer and roast until the squash and chicken are cooked through, about 30 minutes.
Transfer the chicken to a plate and let cool. Transfer the squash and onions to a pot and add chicken broth and cumin and coriander. Bring to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some of the vegetables to make it thick and chunky.
Discard the bones and skin of the chicken and cut the meat into small pieces (I usually just tear it) and add it to the soup. Stir in 1-2 T of lemon juice and season with salt and pepper. To serve, garnish with chopped cilantro if you feel fancy (I didn't.)