Roast one small or medium sized [carnival or desired winter] squash, halved, cut side up, for 35-45 minutes at 425 F. (Peeling it first is the smart thing to do).
Roast for 10 minutes (or lightly saute) the following, lightly tossed in olive oil: two-three cloves garlic, crushed
1 teaspoon ginger
1 teaspoon salt
chopped red bell pepper
chopped 'hot' pepper (use your judgement, I used a 'sweeter' hot pepper)
chopped (in large chunks) one summer squash or zucchini &
Separately fill a soup pot with three cups of vegetable broth and one cup of water, and set to low. When carnival squash is done, cut into good sized chunks when ready and add to broth; follow suit with the additional vegetables.
Add one-two tablespoons peanut butter, along with one-two teaspoons for curry powder, a dash of cayenne, dash of cumin (I was out, but it will go),dash of soy sauce or braggs and one teaspoon of pepper. Stir well and add more spices if desired. Simmer for 10-15 minutes, stirring occasionally. Peanut butter will mix best overnight.
I based this on the roasted squash soup recipe from Vegan with a Vengenance, and worked with the veggies available and messed with the spices and threw in some natural peanut butter.