I think I'm in danger of overloading on butternut squash soup...and it's not even November yet! Those handy packs of the pre-cut squash make it so convenient. I tossed this together today during lunchtime (cooked/eaten/cleaned up in 60 minutes).
1 pkg (20oz) cubed butternut
1 small onion, diced
1 can (I used reduced salt) chicken broth
1 can water (use less if you want thicker soup)
1/2 can orange juice
salt/pepper to taste
1 bay leaf, 1 sage leaf, 1 sprig thyme
dash each nutmeg and cinnamon
about 1/8 tsp ground coriander
throw everything in a pot, cover and simmer about 30 min. until squash is soft. Remove herbs/stems (or not). Whizz with an immersion blender until smooth.
I'm sure variations can be made (like changing the herbs, maybe going to ginger). This is a little sweet from the OJ, but not much.