It would’ve been a one-pot deal but for my: 1. Lack of a cauldron to accommodate all squash and sundry (it was a lot)! 2. Preference for as smooth a soup as one could get out of pureeing a lot of cooked plant material and stock, so I ditched the immersion blender for my unwieldy but trusty standing soup blender. Anyway, it was still relatively low maintenance as far as soup prep went and it made for a hearty meal with homemade sourdough.