I haven't put up a recipe in quite awhile.  Here is what I made for dinner tonight.  It was very cold and rainy, so soup seemed like just the thing.

Butternut Squash and Mushroom Soup

1 small butternut squash, peeled, seeded, and cut in 1” cubes (about 5-6c. cubes)
1 medium onion, diced
2 cloves garlic, peeled and minced
1 medium leek (white and light green parts only), chopped
8 oz cremini mushrooms, cleaned and halved (quarter large ones)
1 T olive oil
2 t. good-quality sweet curry powder (mild)
2 qts vegetable stock or broth
salt to taste
1/2 c. half and half

Heat oil in soup pot.  Add onion, leek, and mushrooms and cook, stirring frequently, until onion is beginning to soften.  Stir in garlic and curry powder; cook 2 minutes more.  Stir in squash, stock, and salt to taste.  Bring to a boil; reduce heat and simmer until squash is very soft and mashes easily, about 20 minutes.  Remove from heat.

Using an immersion blender, blend the soup until the squash chunks are completely pureed,  but some of the mushrooms are still intact.  Stir in the half-and-half and serve.

With whole-grain bread, this made a warm and filling meal.

About immersion blenders (aka stick blenders):  You can blend the soup 1/3 of the batch at a time in a regular blender, but to me, slopping all that hot liquid back and forth is a pain in the neck.  With the immersion blender, you just stick it down in the soup pot and zap!  If you make a lot of homemade soups and sauces, an immersion blender is a great investment.  They come cheap or pricey.  In my experience, the pricey ones don't work that much better.  You could also mash up the squash chunks in this recipe with a potato masher, but it will take a little more work.

Edited to fix the typos I noticed this AM.  Linley was helping me type last night, and I didn't get rid of all his errors!