Here it is by special request...from one of my daughters. This soup is adapted (for smaller quantity and added ingredients) from Joy of Cooking, 1997 edition. It will serve one or two, depending on personal enthusiasm for winter squash. This soup is dairy-free.
Winter Squash Soup
serves 1 or 2
1-2 cups (about) cooked pulp from one small winter squash (I use acorn squash)
1 tablespoon butter or coconut oil
about 1/2 cup chopped onion and celery (you decide proportions)
1/4 teaspoon powdered ginger
1 tablespoon maple syrup or sugar
2 cups chicken broth
1/4 teaspoon cinnamon
salt if necessary
Saute onion and celery in butter or coconut oil until soft but not brown. Stir in squash, ginger and cinnamon. . Stir in maple syrup and half or more of chicken broth. Puree with blender or immersion blender until it is somewhat smooth. Add remaining chicken broth and salt. Bring to simmer and simmer for 10-15 minutes.