I posted about this recipe a few years back and I make it every year with a different type of squash. In my original recipe I was using acorn squash. Most winter squash have about the same flavor and texture with a few exceptions, so they are quite interchangeable.
Here is the recipe I am using.
And here is the curry powder I am using.
Spicy Yuchiki Kuri Soup
1 tablespoon vegetable oil
1 Onion, chopped
5 cloves garlic
2 jalapenos chopped with seeds
1 teaspoons cumin
1 heaping tablespoon Oregano
1 pinch ground roasted ghost pepper
1 1/2 teaspoons salt
1 can white beans, drained
30 oz pureed yuchiki kuri squash
1 quart vegetable stock
2 tablespoons red wine vinegar
1 tablespoon honey
Cut 1 yuchiki kuri squash in half and deseed. Roast, face down at 350 degrees until soft, about 30-40 minutes. Remove from oven and cool, remove skin and puree the soft flesh, set aside.
In a soup pot over medium high heat add oil, onions, garlic and jalapenos, saute about 5 minutes. Add cumin, oregano, salt and ghost pepper, saute about 2 more minutes.
Add white beans, pureed yuchiki kuri and vegetable stock, simmer for 20 minutes, uncovered. Add red wine vinegar and honey then cook for several minutes more. Remove from heat and blend with stick blender until smooth.