If you didn't get to see it in the comments, here's Caitlin's squash apple soup.
One of my favorite fall meals is squash-apple soup. It's a very forgiving recipe, just involving one caramelized onion, then about equal parts butternut (or other squash), green apples, vegetable stock, and white wine (or, if you prefer something more savory, leave the wine out, add some thyme and sage to the stock, and a dash of cream while eating). Cook together, blend, and eat! It does taste best with lots of cooking time, but the time it needs isn't very hands on. It also freezes very well, and can easily be adapted to include a variety of miscellaneous vegetables that need using up.