My son-in-law has grown acres of butternut squash on his farm and i have enjoyed making several dishes, pies, breads and soups from them.

here is one recipe:

CURRIED BUTTERNUT SQUASH SOUP (can also be made with pumpkin)

quarter and steam or bake squash or pumpkin (scoop out seeds first)

meanwhile, saute' onions, garlic in olive oil....add curry and stir.
add milk and/or steam water and/or vegetable stock and simmer.

When squash is soft, scoop out pulp, seperate skin and seed.

in blender put sunflower seeds, nutritional yeast and
then add liquid curry mix and blend til creamy.

add squash and blend til you have soup. return to pot and heat.
serve with a dollop of sour cream ,a sprinkle of pumpkin seeds,
and a dash of parsley and paprika.

This is fun to serve in a hollowed out pumpkin

the curry gives its flavor better if sauteed...in oil
than if put directly into water mixture...the spice is harder
to dissolve in water.