I normally do not care for soups made with any type of squash.  This past weekend my sister served us a curried squash soup for dinner –  I was a little nervous to try it but am sure glad I did!  It was delicious!  Not sure of the name of the squash she used but I think you can use almost any kind of squash.  Hers looked like a zucchini but had orange/greenish skin and a light yellow interior with seeds along it like a zucchini.

Curried Squash Soup

2 squash – about 14-18″ long (peeled, cooked equals 8 cups)
1 pkg onion soup  mix – for celiacs use the gluten free kind
2 teaspoons fresh minced garlic
1 tablespoon curry powder
1/4 teaspoon cumin
1/8 teaspoon tumeric
1/8 teaspoon cayenne pepper
6 cups water ( I used tap water and the water used in pressure cooking the squash)

whipped cream or whole milk

Method:
Wash your squash.  Slice in half and remove seeds.  Cut into 8 pieces each and place in Instant Pot with 2 cups water.  Pressure cook on High for 20 minutes.  Let cool.  Using a spoon remove the flesh from the skin and put in large soup pot. Add remaining ingredients – Do Not add the milk or whipped cream at this point.

Simmer mixture on stove stop for 30 minutes – stirring occasionally.  If you have an Immersion Blender you can puree the soup until smooth.  Otherwise, you will need to let the soup get cold and blend/puree it in a blender or food processor.
To Serve: add whipped cream or whole milk until thinned to your desired consistency.  Heat.  Do not boil .
Notes:
– I freeze the soup in containers without the cream added.  When serving I add the cream and heat .
– if you like your soup to have more heat you can add some hot sauce or more cayenne
– if you don’t have enough on one kind of squash you may add a different kind.  I used half spaghetti squash and half the “unknown” squash.