6 cups diced squash (butternut, acorn, hubbard, etc.)
2 large carrots, roughly chopped
2 large celery stalks, roughly chopped
1 small onion roughly chopped
2 bay leaves
1 Tbsp fresh parsley, minced
1 Tbsp salt
1/2 tsp curry powder
1/4 tsp ground cayenne pepper
1/4 tsp ground cinnamon
4 cups chicken stock
enough water to cover vegetables
2 Tbsp butter
1/2 cup white wine
salt and pepper to taste
In a large pot, add squash, carrots, celery, onions, bay leaves, parsley, salt, curry powder, ground cayenne, chicken stock, and water. Bring to a boil.
Reduce heat to medium low; simmer, covered, 15 minutes or until squash is tender.
Remove from heat; let cool slightly. Remove bay leaves.
In food processor/blender, process soup in batches until smooth.
Return to the pot. Stir in butter and wine (you could use milk or coconut cream if you prefer) and reheat the soup (if using milk or cream, make sure you do not let it boil at this point as it will curdle). Adjust seasoning to taste.
Serve garnished with a little sour cream swirl, crispy bacon, cheddar cheese, and a sprig of fresh parsley (or however you like it).