1 butternut squash
4 shallots
1 large onion chopped
1 tsp garlic
2 knuckles ginger
¼ pound butter
6 cups chicken or veggie stock
2 cups chardonnay
curry powder
lemon juice

Saute shallots, onion and garlic in butter add peeled and cubed butternut squash.
Saute for 5 minutes. Add wine and stock and simmer for 45 minutes. Important to have squash very soft.
Add ginger, curry, salt and white pepper.
Puree until very smooth.
Add lemon juice to bring up flavor.
Serve with roasted vegetable relish

Roasted Vegetable Relish

1 zuccini
1 yellow squash
1 red pepper
½ red onion
English peas

Cut veggies into small diced pieces and toss in olive oil just to cover.
Sprinkle with salt and pepper.
Roast in oven at 350 degrees for 10 minutes
Sprinkle over soup for color