I made my first butternut squash soup the other day using a very simple basic recipe with very few spices. My broth was very rich and it almost seemed to overpower the subtle flavors of the squash. I suppose to dilute the broth/stock would be one option but I would thinking maybe I could counter it another way. I think competition for center stage amongst the various foods is an interesting topic for chefs and newbies alike. To let the delicate flavor of a squash really shine must you clear the stage of all other competitors? Perhaps butternut squash has flavors that are challenged and we need to appreciate it for what it is and not expect too much.