SIP Butternut squash soup recipe

2 butternut squash 1/2'd, scored and seasoned salt pepper brown sugar and butter. Cover and roast flesh side up for 1 to 2 hours until soft. Remove foil and roast another 30 minutes. Meanwhile sautee 2 medium spanish onions and 2 cloves garlic until soft and half caramelized. Add scrapped squash and all juices to this mix and cook 30 minutes. Add 1 half bottle dry white wine and reduce to sec. Season and add stock for consistency. Vita prep and push through chinoise, season salt , pepper, sugar, and 2 TB Curry powder. Finish with fresh butter.