@BarrelOfOtters sure -, however the squash recipe is adapted to my taste (less ginger) from a vegetarian book I've lent to a friend. There is a squash and sweet potato one on Waitrose that looks very similar though. www.waitrose.com/ecom/recipe/the-best-roasted-miso-squash-sweet-potato-soup
The chicken fajita one is one that I've seen on American food sites for years but has been changed to suit what I can get hold of in the UK, and my DCs' palates. It's enough for four of us with second helpings, but DC don't have massive appetites and you may want to increase the quantities. It freezes well. I cheat now by adding leftover roast chicken, otherwise poach a chicken breast in simmering stock till cooked, about 10 mins, before you cook the soup. So -
Gently soften 1 large onion, chopped, in light flavoured oil in a big saucepan/casserole over medium low heat till translucent. Add 2 cloves grated garlic, cook for about 2 mins. Then turn up heat to medium and add 1 tsp each of ground cumin, smoked paprika (agridulce if possible) and fine salt. Stir and cook for 1 min, then add 1tbsp of tomato purée and 1/2 to 1 tsp of chillies in adobo or chipotle chilli paste. Stir to a paste and cook for another 1-2 mins.
Now add a can of tomatoes, crushed or whole is fine, and 500ml of chicken stock. Bring to a boil, reduce to a simmer and cook for 5 mins. Remove from heat and purée with a stick blender till smooth. Return to the heat and add shredded chicken and 1 tsp oregano, taste and adjust seasoning, and cook for about 5 mins. Serve with all the 'fixings' to top it with - plain tortilla chips, sour cream (we substitute Greek yoghurt, we're horrible parents), grated cheese, lime wedges, coriander, hot sauce, avocado etc. Whatever you like!
There are far more authentic recipes out there but this one works for us. Please note I use unsalted homemade stock so you may want to omit the salt.