OK all...here's that recipe I was talking about earlier.
Blessings to all, Cheryl....any questions on the soup....
PM me....I'll try and help.

ButterNut Squash soup

Chicken Broth 1+1/2 quart Vegetable stock may be substituted
Ginger Root, Fresh 2 tablespoons (Cut ginger into smaller pieces)
Chablis Wine 1/2 cup
Optional: 1/2 cube butter or you may use 1/4 cup healthy type margerine
Fresh Yellow Onions 1/2 cup cubed pieces
Fresh Celery 1/2 cup cubed pieces
Fresh Garlic 1 1/2 tablespoons small bit pieces
Fresh Butternut Squash 6 lbs about 8-10 cups cut into 2" chunks
Plain Yogurt 1 cup You may use Low Fat yogurt
Heavy Whipping cream 1/2 cup You may use cream substitute
Sparkling Mineral water 2 cups I think this is silly, I use plain water!
Salt or salt substitute 1 1/4 teaspoon
Ground White Pepper 1/4 teaspoon

Combine ginger pieces and wine. Steep in small cup for 30 mins.
I simply put the cup of wine in the microwave 2 mins, add ginger, set aside.
Strain and discard ginger, save the flavored wine.

In large soup kettle

Saute onion, celery and garlic in the butter on low heat.
Add 2 cups of chicken broth then cover, simmer until vegetables are soft.

Add remaining broth and squash pieces to the sauted vegetables. Cover,
Continue cooking another 30+ minutes until squash is cooked and tender.

Puree the above mixture in a blender or food processor till smooth.
Extreme caution when doing this due to the lid "popping" off the blender due to steam mixture creating pressure.
This can cause serious burns as well as make a large mess.
Do a few cups at a time unless you have the safety top/lid type blender.
Strain through a seive back into the soup kettle.
Add the wine infusion, yogurt, cream, mineral water, salt and pepper.

Heat to a minimum internal temperature of 140-Hold at this temp for serving
*(Make sure this does not come to boiling level...cream will clabber and seperate ruining the soups texture)
Anytime you cook using milk for any type of recipe...especially custards, always be careful not to overheat your mixture due to milk becoming
"clabbered"....I learned this the hard way.

You may substitute and or use just about any variation to this soup.
It's your call...you are the chef! The kitchen police won't arrest anyone for not following the "rules" when making soup!

I like to sweeten mine with a few teaspoons of sugar.
I also like to add more cream...I usually double the amount of both cream and yogurt. And I don't strain mine! I just blend it using the hand blender!

You may want to ommit the butter/mergerine to save on fat/calorie intake.

For those with milk intolerences you may substitute with something such as Moca mix, or Creamora creamer mix.
I sometimes use these products to make soups or gravies creamy.
Be careful as some of these contain the heart clogging ingrediants such as Palm cocoa-nut oils and saturated fats.
You may also try using a different type of squash such as the acorn squash.
Some one suggested using pumpkins instead of the butternut squash.
I don't know as I haven't tried it. I did use a fresh pumpkin for pies one year...never again!

The wine adds a very distinctive flavor....you may want to use alcohol free wine if you are a tee-totaler, but keep in mind the alcohol is cooked out when ever it's heated.
The fresh ginger also adds a very wonderful flavor to this soup.
I don't think you'll want to eliminate this ingrediant unless you find it distateful...most people don't! It does add a "bite" to the soup.
You may use powdered ginger if the fresh is too hard to find, but only as a last resort. It cost less than 50 cents for a 2 inch section what you'll need. If you are unfamiliar with this root...google search this or ask your local produce guy.
Everyone that has tasted this soup ask for the recipe. It's just that tastey!
They served this in the Mayo Clinic Cafeteria and was told its one of their most popular fall soups.
I'd serve this with either home made bran muffins, corn bread or any type muffins your family likes.
Perfect for a "lite" fall supper. I've served it in those hollowed out mini pumkins whenever I get fancy to impress my guest.
When its just me and hubby....I serve it in paper bowls!
Its become a favorite of ours and I usually make several pots of this every year. It makes a wonderful soup to share with.....I put it into quart size canning jars, top it with fall decor material or napkin, along with a dozen fresh baked muffins.
What a way to say you love someone!
And anyone who lives in my area...come on over for some soup!
I'll provide the bowls...you bring the soup and muffins!
Enjoy!
WARNING!....not to be used as punishment for those finicky children....they usually do not like this soup!