We had a butternut squash in the fridge that was screaming to be used. So I did roasted squash soup: peel the squash and cut it into chunks. Roast them at 180C with a bit of neutral oil until they are soft and lightly browned. Combine the squash with a diced onion, a couple minced garlic cloves, and some chicken stock. Simmer until the onion is cooked, then puree. Adjust seasonings and serve with curry oil (neutral oil, freshly crushed black mustard seeds, curry powder).