I can't stop with the puréed vegetable soups! Here's another one...
1 Tblsp oil
1 onion, chopped
1 achorn squash, peeled and chopped
2 small sweet potatoes, peeled and chopped
5 fingerling potatoes, chopped
2 large carrots, peeled and chopped
1 carton of reduced-sodium chicken broth (more or less)
2 tsp rosemary
1 tsp thyme
1 tsp garlic
1 tsp salt
Over medium heat in a large pot, sauté onion in oil until transparent. Add all other veggies and stir to combine. Pour enough chicken stock into pot to cover. Cook until vegetables are fork tender. Use a hand blender to purée. Add additional broth until desired consistency is achieved while reheating. Season to taste with spices.