SIP Butternut Squash soup / puree

Makes 3 quarts to 4
3 butternut squash halved with seeds removed, scored 1/8th in deep back and forth;
1lb fresh unsalted butter;
4TB plain oil;
2 spanish onions, peeled and diced;
2 shallots sliced thick;
4 garlic cloves smashed;
1 cup white wine;
2 TB  yellow curry powder;
Water, Coconut milk, Chicken stock (light) to cover as needed;
(You may also add an orange if desired durring the second half of cooking.)
Pre heat oven to 400 degrees
Lightly oil a large sheet tray and place squash cut side up.
Lightly brush with olive oil and season with salt and pepper.  Place 1 TB butter in each hollowed out section along with brown sugar.
Cover with aluminum foul and bake 1 hour or until almost softened. Remove foil and continue to roast until finished.   Remove from oven and set aside to cool.
Meanwhile,  2 spanish onions  large dice, 2 shallots sliced thick, 4 cloves garlic crushed.  Sautee in 1/2 lb butter and 1 TB oil.  Once clear add 2 TB yellow curry and cook until fragrant.  Add 1 cup  white wine and reduce to sec.  Set aside.  Take squash and scoop off all flesh.  Making sure to save all liquids from roasting pan.  Add squash and juices to pot with onion mix and cook until heated through.  Add water or stock for consistency and bring to a simmer and cook 2 hours very low heat seasoning while making sure to not let bottom burn.  (Coconut milk and some lemongrass could be added at this point rather than the water or stock ).
Once seasoned remove from heat and run batch through vita prep and then chinoise.
Place in new pot and bring to a simmer once more seasoning to taste.  Finish with fresh butter, 1/4lb.  Cool in ice bath and package accordingly.



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