To be honest, I'm not 100% sure what kind of squash I used for this soup, as it came to me from my mother's garden.  However, I'm fairly certain it's aUchiki Kuri, which is a type of Japanese Hubbard.  Any hard winter squash should work just fine with this recipe though.

1 med-large winter squash(roughly 5lbs)

2 Tb fresh minced ginger

1 jalapeno, minced or diced (take the seeds out for a more mild spice)

1 Tb minced garlic

2 Tb butter

1 Tb olive oil

1 can of coconut milk

2-3 cups of broth (I used vegetable broth, but no-chicken, or real chicken would work great as well)

salt and pepper to taste  

Preparation

-Start by roasting your squash.  Cut it in half, scoop out the seeds, and place 1 tb of butter in each side.  Roast in the oven at 400 until tender (about 1 hour and 20 min).  When it's cooled you can scoop out the flesh from the skin.

-In a soup pot, heat oil and sautee garlic, ginger, and jalapeno until lightly browned. 

-Add to the pot the cooked squash and soup broth.  Simmer over moderately low-med heat for 15-20min.

-Add in coconut milk and simmer until thoroughly hot. -Remove from the heat and, working in batches, puree the soup in a blender until smooth. 

-Ladle the soup in to bowls and, if you like, garnish with feta.  You can either add salt and pepper to individual bowls or mix it in right before blending.

This soup is super excellent as leftovers.  The flavors really expand when the soup has had a chance to sit.  Enjoy!