@ExtraordinaryQuince Very few of my soup recipes have either of those as a base.
Try roasting a butternut squash (cut it in half, scrape out seeds, brush with oil, roast until soft.
Meanwhile fry up a soffrita (very finely diced celery sticks, onions and carrots - 2 of each) until soft, add garlic, a small amount of grated ginger, chilli flakes.
Scoop out the soft butternut into the mix, add 2pts veg stock and puree. Add freshly squeezed lemon juice, a splash of single cream and finely chopped parsley when you serve it.
Or green soup. Fry 2 leeks and 2 sticks of celery, both finely chopped, in olive oil until translucent. Add 2 pints of veggie stock diced courgettes, edamame beans or baby broad beans, petit pois, shredded spinach (frozen leaf spinach is fine) chopped green beans - bring to the boil then spoon a dollop of freshly made pesto on top to stir in when you serve it.
For fresh pesto, blend a bag or pot of washed fresh basil (stalks included) with some fresh garlic, toasted pine nuts and/or cashews, grated parmesan or grana padano or mature cheddar, some olive oil or water and fresh lemon zest and juice.