@Taciturnu Squash, corn and poblano soup is awesome!
Homemade chicken stock, cooked squash (the sweeter, the better), roasted poblanos, and fresh sweet corn (or frozen fresh sweet corn). Heat them up (proportions to taste—I like spicy), then puree them (off the stove!). Some nutmeg, salt and pepper and cream. I like a nice orange squash and red poblanos. You can use green, but red make a better color mixture. You can also keep some of the corn out to put in after the puree if you do want a bit of texture.
I’ve made it too thin, and I’ve made it too mild, but I’ve made it perfect, too! The last time I made it I was trying to clean out the freezer a bit.
I also do a fridge cleaning out soup with potatoes and broccoli and carrots and cauliflower and leeks, or some subset of all that. The key, as always, is the stock you use.