Queensland Blue Squash Soup

There are is a severe lack of recipes online specifically for large squashes, other than pies.  This soup is based on a pumpkin soup recipe, but I think is much richer.

1 Queensland Blue Squash (about 5 lbs)
4 Tbsp butter
1 Tbs coriander seeds
2 medium yellow onions, chopped
2 small garlic cloves
1/2 tsp crushed red pepper
3 tsp curry powder
5 cups veggie broth +
3 cups milk
1/4 cup maple syrup

1) As much as 40 minutes before starting most of the soup, quarter and gut the squash and stick it in the oven at 400 F.  Also start making your broth if you don't already have some (the guts of the squash can go into the broth).  If you are running low on time you could also just peel and gut the squash and put the pieces in the soup early on.
2) Melt butter in the bottom of a heavy pot.  Add coriander seeds and cook on medium heat for a couple minutes.  Add onions and cook until they are translucent.
3) Add garlic and spices and cook for about a minute.
4) Add squash and enough broth to cover.  If the squash is soft cook at a simmer for 10 minutes.  If squash is uncooked or not yet fully soft simmer until it is soft.
5) Once squash is cooked blend the whole thing with an immersion blender or in batches.  Return to pot.
6) Add 1/4 cup (or less) maple syrup and slowly stir in the milk.  Taste and adjust spices and syrup.  If too spicy you can add more milk.  Serve hot.