It's for thanksgiving
I've made this one before for someone who ALSO doesn't particularly like squash (er...squishy orange foods, as they like to say): https://food52.com/blog...
It's really different than typical soup and has a nice richness that complements the flavors without being overly squash-y.
Coconut milk is also a great complement to a curry squash soup and has a similar impact I think!
Not a recipe, but a shopping suggestion - go for kabocha squash, which has an intensely (good) flavored flesh, also less watery than many other varieties.
And/or if your experimentation goes beyond soup, consider this roasted squash salad from Houseman restaurant (Dec 2015 in NYT):
I'd go with the coconut milk suggestion. Then consider adding lime either on the side or to taste...maybe a little zest for color contrast on the soup.
This curry-coconut squash soup is great: http://orangette.net/2013/11/but-the-soup/
The recipe calls for curry powder, but I prefer it with Thai red curry paste.
I hope I'm not missing your point: if you have a curry winter squash recipe that you like but do not want to use squash, substitute pumpkin, yams, or sweet potatoes.
Whatever recipe you use, add a good tart apple. Peel and chop it finely; add early on. It will brighten the flavor of the soup, making it much less "squash-y." ;o)