Waffle Duel; Squash soup with coconut milk

My husband woke up wanting waffles this morning so he made his favorite waffles from this Easy, Basic Waffles in the Morning recipe. He just uses 1/4 cup of oil instead of any applesauce so they are crunchy on the outside. I assume with the applesauce they would be softer. They really are quick and yummy. The recipe makes just enough for the three of us in our 4 waffle iron.
I, on the other hand, wanted to make some Pumpkin Waffles so I looked up a recipe that I have used before on the thePPK.com. It seems to have a lot of ingredients but it isn't too difficult. I am not sure if the 2TB soy yogurt are really necessary but I added them anyway and then ate the rest of the yogurt.
In the end, my family had completed their breakfast while I was still mixing my pumpkin waffles but I had a nice, quiet breakfast on my own and it was delicious. This recipe made 10-12 waffles so I should have halved it but I read that they freeze well so I guess I have several breakfasts waiting for me in the freezer now!

Ok, I was not so impressed with my last try at butternut squash soup so I thought I would try again since I still have several large squashes hanging out in my kitchen. I used this Squash Soup as the basis for my version and I have already made it twice since I loved it so much. Here is my version:

Squash Soup with coconut milk
-Saute 2 cloves of garlic along with one chopped onion until soft.
-Add shakes of curry powder, garam masala, black pepper, turmeric, salt and ginger.
-Add cubed butternut squash and delicata squash and cooked until soft (20 minutes plus)
-Add2 cups veggie broth until heated
-Whizz it up with immersion blender
-Add 1/2 can of lite coconut milk and warmed

I love this flavor combination and if you have other recipes that have squash, curry and coconut milk let me know!