I am a seat of the pants cook.....and I make squash or pumpkin soup like that....
The secret is in the chicken broth. Home made.....cooked with lots of onions celery carrots, parsley, a few carrots, some pepper corns.....strain all out and proceed with your soup.....using cooked and pureed squash or canned pumpkin!....easier and just as good.
BUT....if you forgot to start on your soup the day before yesterday....you can get a pretty good imitation of the home made stock by sauteeing some green onion, celery and parsley and some crushed cumin seed....very little, in butter....very slowly....adding flour equal to the amount of butter you used....cooking for a couple of minutes and whisk in canned chicken broth. Then you can either puree the whole mess, strain it or just leave the bits of veggie in there....
Then start spooning in the pumpkin or squash puree and tasting....
I also like some canned green chilis for a bit of bite.....and a splash of dry sherry.....and I often stir in some sour cream.
The thin consistancy of the soup meant there was a lot more chicken broth than squash.
Linda C

Another flavor booster is roasting the squash instead of boiling it.

Thanks so much. The mystery remains because the soup did not have a chicken stock flavor (?)

Pink, I just made a lovely batch of Butternut Squash Soup. I sauteed an onion, minced very fine, in a couple of tablespoons of butter. I peeled and diced a butternut, added it to the pan with enough chicken stock to cover and simmered it until the squash was tender. After the squash cooked I mashed it, then blended it with my stick blender, adding salt and pepper. I like cream soups, so I added a cup of cream at that point and served it with a sprinkle of allspice and a dollop of sour cream.

Your soup sounds much like mine, without the creamy ingredients.

Annie

Sounds good, Annie.
But, Pink....you can't taste a
"chicken broth taste" in a soup with other things in it.
Linda C

You are right, LindaC, and the squash is a flavor that would mask many other tastes, even if they were there. My soup had no flavor of chicken broth at all, although it contained at least 4 cups of it.

Annie

You are so right gals. The chicken stock flavor would not be there. Will try your recipe, Annie, and thanks.