No pictures because I don't do external hosting.
Take a whole butternut squash, some starchy potatoes, onion or two, plenty of garlic, bell pepper and hot pepper. Halve the squash and remove the seeds. You can save them to be roasted, if you want to, but dehulling is recommended before eating.
Cube them all, set them on a oven pan, sizzle some olive oil on top of and roast them in a hot oven for 30 minutes or until they get some color. The skin of the squash softens through roasting, so you don't need to skin it.
After you take everything out of the oven, puree them in a pot of chicken stock. Add Worcestershire sauce, lime or lemon juice, a little white wine and heavy cream. (If you have whole citrus fruits, grate some zest in it too or use it as a garnish.) Season with thyme and pepper. Bring to a boil and serve with bread.
I got 2.5 litres of soup out of one oven pan of vegetables. Frankly it was a bit of a surprise how much I got. But it tasted good.