We cooked 3 kinds of squash for Thanksgiving dinner.
1 butternut squash with butter and brown sugar
1 pepper squash with butter and marshmallows
1 blue squash with butter, cinnamon and apple cubes
I pureed all my leftover squash, in batches, which had been cooked with enough liquid to puree well ** I used 1 cup milk and 2 cups of water.
From scratch you need to roast 1/2 a butternut squash, 1/2 a pepper squash, 1/2 a blue squash and 4 apples (cored) with butter and brown sugar.
I tossed it all in the crock pot on low.
I peeled and cubed (very small cubes) 4 potatoes
and threw them in to cook. ** but you could use leftover cooked potato cubes.
I added 18 meatballs which I had cut in half.
Stir well and add 1/2 tsp nutmeg and 1/2 tsp ginger. (or 1 tsp all spice)
As this is a VERY thick soup, I suggest adding water, milk or cream as desired to keep it the consistency you would like to serve.