I buy frozen cut up butternut squash and cook it in veggie stock, add a teeny bit of olive oil, and tons of seasonings- salt, pepper, rosemary, oregano, whatever is handy. Then I use my imersion blender on it, and add a little milk or fat free half and half to make it creamy. Sometimes, I throw in some cannellini. It is really fast, about a half hour. Though the roasted squash has a better flavor, this is a great, super dinner when you're starving. (as I usually am when I get home!)