Why not just make squash soup using a full butternut squash, halved and seed (frankly, that's the hard part), cut into small cubes (c. 1-1 1/2inch width), boil with enough vegetable broth to more than cover the cubes, adding your favorite seasonings during the cooking. When the cubes are really soft, blend them or use an immersible blender to make everything totally liquid. Then add some heavy cream to your liking. Serves a large group most often with leftovers,