I like to make butternut squash soup - it's fantasic and makes a great filling meal. You can also freeze any left-overs.
From his book Jamie at Home;
Superb Squash Soup with the Best Parmesan Croutons
16 fresh sage leaves
2 red onions, peeled & chopped
2 stalks of celery, trimmed and chopped
2 carrots, peeled & chopped
4 cloves of garlic, peeled & chopped
2 sprigs of fresh rosemary, leaves picked
1/2-1 fresh red chili, to taste, deseeded, and finely chopped sea salt and freshly ground black pepper
4 1/4 lbs. butternut squash, onion squash or musque de Provence, halved, deseeded & cut into chunks
2 qts good quality chicken or vegetable stock extra virgin olive oil
for the croutons:
extra virgin olive oil
16 slices of ciabata bread
a block of Parmesan cheese, for grating
This fantastic soup is best made with the varieties of squash that have dense, orange flesh such as butternut or onion squash. It's important to use good chicken stock and season the soup well to bring out the nutty, sweet flavor of the squash. Once you've mastered this recipe, you can take the soup in different directions by adding pearl barley, dried pasta or some chopped bacon. Even he smallest amount of dried porcini.
Put a very large saucepan on a medium heat and pour in a couple of glugs of olive oil. Add the sage leaves and fry for around 30 seconds or until dark green and crisp.
Quickly remove them with a slotted spoon to a bowl lined with paper towels-you'll use these for sprinkling over at the end. In the pan you'll be left with a beautifully flavored oil, so put it back on the heat and throw in your onion, celery, carrot, garlic, rosemary leaves, chili and a good pinch of salt and pepper. Cook gently for about 10 minutes until the vegetables are sweet and soft. Add the squash and the stock to the pan, bring to the boil and simmer for around half and hour.
While the soup is cooking, make your croutons. Drizzle a little olive oil over the ciabatta slices, pat it in a press some grated parmesan into each side. Place in a non-stick pan without any oil and fry until golden on both sides.
When the squash is soft and cooked through, whiz the soup with an immersion blender or pour it into a standard blender until you have a smooth puree (but you can leave it slightly chunky if you like). Most importantly, remember to taste and season it until it's perfect. Divide the soup between your bowls, placing 2 croutons on top of each. Sprinkle with a few of your crispy sage leaves and drizzle with a swirl of good-quality olive oil.