Couldn't find a little sweet potimarron, so I did the butternut and chestnut variation--very nice. Don't need any veggie stock or cream, which is kind of nice--used plenty of leeks, and the squash wasn't too hard to peel because it was nice and ripe! Just simmer it up and then puree. Plenty of salt, little bit of nutmeg and pepper. Taste as you go!
As for toppings--tart apple is really nice. If you do walnuts, toast them and cut 'em up small.
This is a nice, not-too-crazy soup for a weeknight. Thoroughly enjoyed it.
TO FIND: Around My French Table, by Dorie Greenspan, p. ??
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