roast squash
add chicken broth and white wine
add ginger. nutmeg, cinnamon, a dash of cayenne
blend/puree

very easy...

Delicata squash would be great to add to your soup.

Goodbetterbestfood.blogspot.com has a great one w pear. It is under the soup tab.

Anonymous wrote:2 large acorn squash
1 can coconut milk
Thai red curry paste (or yellow curry paste)
Water
Salt

Cut squash into quarters, brush with butter, salt, and roast until tender. Let squash cool then scoop out into a pot. Add coconut milk. Heat and stir a little. Purée with a hand mixer until smooth. Continue to heat. stir in about 2 1/2 cups water ( more or less until it is the consistency you like). Add curry, 1 tsp at a time until optimal flavor is reached. Add salt to taste, about 1-2 tsp. heat to a simmer. Serve.

Yum!

You can substitute acorn squash for other type of squash or pumpkin

2 large acorn squash
1 can coconut milk
Thai red curry paste (or yellow curry paste)
Water
Salt

Cut squash into quarters, brush with butter, salt, and roast until tender. Let squash cool then scoop out into a pot. Add coconut milk. Heat and stir a little. Purée with a hand mixer until smooth. Continue to heat. stir in about 2 1/2 cups water ( more or less until it is the consistency you like). Add curry, 1 tsp at a time until optimal flavor is reached. Add salt to taste, about 1-2 tsp. heat to a simmer. Serve.

Yum!

^you could also add some cream to this - I usually leave it out and add some cream or sour cream to the soup when I serve it

roast the squash
saute some garlic, onion, ginger
add squash to the saute and add chicken broth to more than cover
simmer about 20 minutes
add salt & a bit of fresh grated nutmeg to taste

Pretty much The Joy of Cooking is my kitchen bible. Their recipe is simple and delicious.

My favorite recipe is just apples, olive oil, curry, butternut squash. 1 more minor ingredient. Topped w roasted cashews / onions / I think banana. SO GOOD. I don't remember where it's from but if you good butternut squash curry apple you'll have some optoons

I really like the blog Once Upon A Chef - the blogger just did an entry on bss - I haven't tried it yet but am planning to - it sounds really good.

http://www.onceuponachef.com/2013/10/easy-butternut-squash-soup.html

I've made this recipe from the original Moosewood cookbook many times and it is quite good and popular:
http://www.molliekatzen.com/recipes/recipe.php?recipe=curried_squash_soup

The one change that I make is that I take my big Dutch oven and do step 2 while the squash is baking, then I just dump the squash and orange puree into the Dutch oven. Saves an extra pot and a bit of cleanup. And I don't do yogurt topping.

Mine is really easy- no recipe though so you need to go by your tastes a little.

1butternut squash
1 acorn squash
2 pears
2 apples ( your favorite but not too tart )
1 sweet yellow onion
Chopped Thyme
Heavy cream
Vegetable stock
Sour cream ( for garnish)

Cut up all fruit and veggies into similar sized cubes. Roast on 400 with a drizzle of olive oil and thyme until soft. Add roasted veggies and fruit to a heavy pot with a quart of vegetable stock. Use hand mixer to blend into the consistency you like. Add salt and pepper to taste. Let come to a bubble. Turn off heat and stir in the heavy cream. This is where personal taste comes into play. I don't like super heavy soup- but a lot of heavy cream would probably taste good so do what you wish here. Garnish with some hopped thyme and a dollop of sour cream. Yummy!!

http://www.wholefoodsmarket.com/recipe/classic-butternut-squash-soup

This is what I use: http://mommyftw.com/butternut-squash-soup-easy-and-cameron-approved/ It has squash, apples, and carrots in it. I think sweet potatoes might be nice too... not sure about the delicate squash - although if you puree or use a food mill, it might not even matter. I find this soup is a great way to clean out the fridge and sneak in some veggies. BTW, you can also sneak it into home made mac and cheese as part of the sauce. The orange color works perfectly....

I want to make some butternut squash soup, have never made it before. I have some delicate squash as well, is it ok to incorporate that? What about apples or sweet potatoes?

I found some recipes that look yummy on Martha Stewart's site, but, if you have a favorite you would like to share, that would be great.

TIA!