I have decided that every time I roast some winter squash, I am going to bake a little extra to make a soup for my lunch. Outside a snow blizzard is happening. Soup is a comfort to me, amd as I gaze out my dining room to view the snow coming down, a bowl of nutritious soup with a a little booze lilts me right up. The soup is best served the next day, and warm. You can make it vegetarian by using vegetable broth instead of chicken broth, and you can top the soup with anything you like - crisp pancetta, caramelized onions, flavored creme fraiche or mascarpone, a little savory jam - whatever makes you happy.

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