This recipe was adapted from Crazy Sexy Kitchen's Pumpkin Bisque.
To be honest, I'm not a big fan of the squash family unless the flavor is really dressed up, and this soup does the job.
This makes around 6 bowls. All ingredients in my recipes are "to taste" and "depending on what's available in my fridge." But here's roughly how I make it.
1-2 Tbl olive oil
half of a yellow onion, chopped
2-3 garlic cloves, crushed and sliced
(sometimes instead of onion and garlic I use chopped leeks)
2 celery stalks, chopped
half a large butternut squash, peeled and cut into medium-sized chunks
about 1/4 of a head of cauliflower, maybe 1 1/2 cups chopped into florets
1/4-1/2 cup of sherry cooking wine
enough vegetable broth/water to just cover all ingredients
2 dashes ground cinnamon
3-4 dashes ground cayenne
sea salt and black pepper to taste
Sauté onion, garlic, and celery in olive oil for a few minutes.
Add remaining ingredients, and boil on low-medium until butternut squash breaks with a wooden spoon.
Blend ingredients if desired.