The Butternut Squash Soup Recipe below is from Kate Mathis (Good Housekeeping).
For the dish shown in this photo, I used a pint of the soup which I had previously canned;
added the soup along with 4 large bulbs of Cauliflower and put into blender on high. Once blended,
I added Lemon Zest and put into saucepan to heat. I added some fresh Kale just before the cooking was complete. Created this on a whim since I had a head of Cauliflower. Delicious along with Whole Wheat bread with Avocado. (I imagine one could put blended Cauliflower in any soup.) Cauliflower aids digestion; contains a high amount of antioxidants; contributes to a healthy pregnancy (adds Folate-B9). And it is good for the heart.

Soup Recipe by Kate Mathis with my own variations.
This soup is a creamy combination of classic autumn flavors: butternut squash and sage.
12 first-course servings
2 medium (2 1/2 pounds each) butternut squash, each cut lengthwise in half, seeds removed.
4 tablespoon(s) olive oil (I omitted the oil)
2 medium stalks celery, chopped
2 large shallots, thinly sliced
1 medium carrot, chopped
3 sprig(s) fresh thyme
1 bay leaf
1 tablespoon(s) chopped fresh sage leaves
24 sage leaves, for garnish
Salt and pepper (I don't use salt)
1 carton(s) (32-ounce) chicken broth (I used homemade vegetable broth)
2 ounce(s) French bread, cut into 1/2-inch cubes (2 cups) (I used my Whole Wheat Bread)

1.Preheat oven to 450 degreesF. Line 15 1/2" by 10 1/2" jelly-roll pan with foil.
Place squash halves, cut sides down, in prepared pan and roast 45 minutes
or until very tender when pierced with knife. Cool until easy to handle; with spoon, scoop squash from shells and place in large bowl. Discard shells.
2.Meanwhile, in 5- to 6- quart saucepot, heat 2 tablespoons oil on medium until hot.
Add celery, shallots, and carrot; cook 20 minutes, stirring frequently.
Stir in thyme, bay leaf, 1 tablespoon sage, 1/2 teaspoon salt,
and 1/4 teaspoon freshly ground black pepper; cook vegetable mixture 2 minutes longer.
3.Add broth, water, and squash to pot; cover and heat to boiling on high.
Reduce heat to low; simmer 10 minutes.
4.Meanwhile, in 10-inch skillet, heat remaining oil on medium-high until hot.
Add sage leaves; cook 1 minute or until sage is crisp.
Transfer to paper-towel-lined plate to drain. Add bread to skillet; cook 3 minutes or until golden brown, stirring. Transfer to plate with sage.
5.Discard thyme and bay leaf. Working in batches,
ladle squash mixture into blender. With center part of blender cover removed
to allow steam to escape, blend mixture until pureed; return to pot.
Reheat on low, stirring in additional water for desired thickness.
To serve, ladle soup into shallow bowls; garnish with croutons and sage leaves.