It’s a butternut soup. This is a simple version that cooks everything in one
shot. The amount of each vegetable is pretty variable, but this is a dish that
is maybe ⅓ butternut by raw weight. You can add some other vegetables if you’d
like, I’ve previously put potatoes and beets in this as well, although beets
will start to shift the colour more towards red than orange. This also works
well with any other hardy winter squash, hokkaido pumpkin and blue pumpkin both
work pretty well.
This is related to my
roasted
vegetable soup, which has more setup but produces a much richer and sweeter
flavour.