Roasted Butternut Squash Soup

2 medium butternut squash, peeled and cut into 1 inch pieces
2 medium onions, sliced
3 cloves garlic, sliced
1 cup dry white wine
1 - 32oz container chicken broth
1 tsp salt
1/4 tsp pepper
oil
Salt and pepper for seasoning

Toss squash with olive oil to coat and season lightly with salt and pepper.  Roast at 350 degrees for 20 - 25 minutes or until fork tender.

Meanwhile heat about 2 - 3 tbsp of oil in dutch oven over medium heat, saute onions till soft and translucent.  Add garlic cook for 30 seconds to a minute longer.

Add in wine and broth, bring to a boil.  Add in squash and blend until smooth.  Return to burner, add salt and pepper or season to taste, heat through and serve.