Since now it's all I can think about, I found this recipe which, while it won't double as a lazy day in Marseilles, it could help you fake it for an hour or two.
Roasted Butternut Squash and Rutabaga Puree with Spinach
Serves 6 to 8
1 small (1 1/4 pounds) butternut squash, peeled, seeded and cut into 1-inch chunks
1 pound rutabaga, peeled and cut into 1-inch chunks
5 tablespoons extra-virgin olive oil, plus more to finish
2 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 large (or 4 small) leeks, halved lengthwise, rinsed, and sliced (white and pale green parts only)
2 shallots, chopped
4 fat cloves garlic, chopped
1 large russet potato (or 2 medium Yukon gold potatoes), peeled and cut into 1/2-inch chunks
2 cups any kind of stock (I used duck stock, made in the wake of this video)
2 sprigs fresh thyme
3 sprigs fresh sage
3 sprigs fresh parsley
1 (5-ounce) package washed baby spinach
1 Meyer or regular lemon, sliced into wedges, seeds removed
1. Preheat oven to 450ºF. On a large rimmed baking sheet, toss squash and rutabaga with 3 tablespoons of olive oil, 2 teaspoons of kosher salt, and a few good turns of freshly ground black pepper. Spread squash and rutabaga in a single layer and roast for about 30 minutes, or until there’s some solid browning all over.
2. Meanwhile, in a soup pot, warm 2 tablespoons of olive oil over medium-high heat. Add leeks, shallots, garlic, and 1/2 teaspoon of kosher salt and sauté. Stir frequently until lightly golden, about 5 minutes.
3. Add potato, roasted squash and rutabaga, and 1/2 teaspoon of black pepper to pot, and stir it around a bit.
4. Using kitchen string, the thyme, sage, and parsley in a little bundle and add to pot (if you don't have kitchen string, you could stuff the herbs into a tea ball). Add 4 cups of water and the 2 cups of stock to pot and bring to a simmer. Reduce heat, and continue simmering for 30 minutes.
5. Remove herb bundle from soup. With an immersion blender, puree soup to desired consistency (or puree in batches in a blender or food processor, then return to pot) and adjust seasoning with additional salt and pepper if needed.
6. Stir baby spinach into soup and bring to a simmer. Once spinach is silky and wilted, ladle into bowls.
7. Drizzle the soup with a little good olive oil and serve with wedges of Meyer or regular lemon.