One of RJ's favorite soups is a vegetarian favorite from Jennifer Rubell. The squash cooks down to a thick puree.
Using your Tip Tough to cut up the veggies:
1 large butternut squash peeled, seeded, and cut into 2 inch chunks
4 celery stalks, cut into 1/2 inch pieces
4 carrots, cut into 1/2 inch pieces
1 onion diced
5 parsley sprigs
6 sage leaves plus 1 Tablespoon finely shopped sage
1 1/2 cups of barley
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Place squash, celery, carrots, onion, parsley, and whole sage in a large soup pot with 4 cups of vegetable broth and 12 cups of water; place over high heat. When it comes to a boil, reduce to simmer and cook for 45 minutes. If you refrigerate soup, let it cool now, then bring it back up to simmer before proceeding. Add the barley and cook for another 45 minutes. Before serving add salt, pepper, and chopped sage and stir.
From Real Life Entertaining: Easy Recipes and Unconventional Wisdom by Jennifer Rubell. Harper Collins (2006)