Roasted Winter Squash Soup - cooking recipe

Ingredients

2 lbs butternut squash (acorn, or other winter squashes, etc)
1 tablespoon olive oil
2 tablespoons butter
1 onion, diced
2 cloves garlic, mashed to a paste
1/2 cup dry white wine
1/2 teaspoon thyme
1/2 tablespoon black peppercorns
2 bay leaves
1 tablespoon fresh parsley
4 cups chicken stock
salt & fresh ground pepper

Preparation

Heat oven to 400.
Cut the squash in half, seed it, and quarter it.
Brush well with olive oil and season liberally with salt and pepper.
Place cut side up in a baking dish and roast until squash is soft and browned at the edges, 45 minutes-1 hour.
When squash is tender throughout, scoop flesh from skin and set aside.
These steps can be done ahead of time and frozen for later use.
Cook onion in butter over medium low heat until soft.
Onion should be sweated, not cooked till brown or caramelized.
Add the garlic and cook for one minute.
Add the wine and cook, stirring frequently, until reduced to nearly dry (about ten minutes).
Combine the herbs and spices (thyme through fresh parsley) in a cheesecloth bundle/bouquet garni, add it to the pot.
Add the squash pulp to the pot.
Gradually add the chicken stock to desired thickness (you may not need all 4 cups), and bring to a boil.
Reduce heat to simmer, season with salt and pepper to taste.
Simmer soup for 20 minutes.
Remove cheesecloth bundle/bouquet garni, and puree soup with hand blender or food processor until it is the desired consistency.
Serve hot.