Feel free to beef up the ingredients. Just about any fall vegetable would be good in this soup.
Squash, peeled and cut into 1 inch cubes
Onion, chopped
Some sort of grain – barley, rice, pasta, etc
Stock – enough to cover all ingredients and cook grains
Kale, destemmed and coarsely chopped Thyme
Sage
Toss squash with olive oil and salt. Roast in a hot oven until just tender. Cook onions in a stock pot until just translucent, add broth and grains. Boil until grains are cooked. Add remaining ingredients, season to taste, simmer for 15 -20 minutes. Serve!