We enjoy this cold-weather soup every year, often by the fire. For parties, we prepare the soup ahead of time, and then we put on a big pot for guests to help themselves. This keeps the mess in the kitchen low and gives us something yummy to sneak off with and eat.

Add the flour, stirring well to combine. Add the broth, bring to a simmer, and simmer for 30 minutes, or until the squash is very tender. Let cool for a few minutes.

With an immersion blender, puree the soup in the pot until smooth. Alternatively, carefully puree in batches in a regular blender. Stir in the half-and-half.

Reheat soup gently if necessary, and season with salt and pepper. Garnish with toasted pine nuts and serve.

Pine nuts can be toasted in a pan on the stovetop or roasted on a sheet pan in a 325-degree-F oven for 12 minutes. Give a little shake as they cook. Watch them carefully, because they can burn quickly!

If using a regular blender, be careful with hot liquids.