I had one orange squash left so I also cooked a spaghetti squash. I will use all of the orange one and part of the spaghetti squash for this recipe. The rest of the squash will be saved in the fridge to make a lasagna. I will share that recipe another time.

I removed the seeds, cut each squash into 4 pieces, put them in a pot with 6 cups of boiling water and cooked it on low until I could scrape the pulp out easily.(when cooled down)

Put the following into a large pot:

6 cups of turkey soup broth
1 large onion, chopped
4 cloves garlic, minced
1 cup chopped celery
7 cups squash pulp
2 tablespoons parsley flakes
The liquid from cooking the squash

Cover the pot and simmer for 1 hour. After cooling it down a little, puree it all with a hand blender. Add 2 tablespoons healthy oil (coconut or avocado), parsley, Himalayan or sea salt, & pepper to taste.