For each soup, start by putting butter, onion, and the seasoning in a saucepan. Cook over medium-high heat until onion is soft, about 6 minutes. Stir in the broth and the vegetables, bring to a boil, and cook for 5 minutes. Remove from heat, puree in blender in 2 batches, and return to saucepan. Reheat, and stir in milk.
1/2 teaspoon grated fresh ginger, 1/4 teaspoon pepper, pinch thyme, 3 cups chicken broth, 1 bag (1 pound) frozen sliced carrots and 1-1/4 cups milk.
1/4 teaspoon pumpkin-pie spice, 1/8 teaspoon pepper, 2 cups chicken broth, 1 tablespoon brown sugar, 1 package (1 pound) frozen winter or butternut squash and 1 cup milk.