this soup takes about 20 minutes and I've made it three times this week

Right so autumn has properly arrived and I've gone full soup mode, not even sorry about it. I've been making this really simple butternut squash and miso thing — basically you roast the squash with a bit of oil and smoked paprika, blitz it, then stir in a spoonful of shiro miso at the end (not before, never boil the miso, honestly it kills the flavour). That's it. The miso just gives it this quiet depth that stock cubes don't do. I've been having it for lunch most days with some sourdough and it keeps me going way longer than I expected. Mind you I did try adding coconut milk one time thinking it would be nice and it just made it weirdly sweet so I'm back to the original version. Sometimes the first idea is the right one.