Roasted butternut squash soup is pretty good. Chop the squash up into chunks, coat in oil and roast it in the oven until it gets some browning. Sautee a ton of leeks, some garlic, some ginger, and some onion or shallot in a pot. Put the squash in and add some stock until just barely covered. Throw in some herbs and a bay leaf. Once the squash is starting to fall apart, remove the bay leaf and blend the soup(an immersion blender makes it easier, but you can do it in a regular blender in batches). Strain it if you want really silk smooth soup, but it's not necessary.

Add some sweetness if desired, I like to add a little maple syrup. Serving it with some browned butter is also a nice touch, but also necessary.