1. 1 lb. squash, peeled & diced

2. 6 cups vegetable broth

3. 1/4 teaspoon thyme

4. 4 tablespoons olive oil

5. 2 onions, thinly sliced

6. 3 cloves garlic, minced

7. 2 teaspoons curry powder

8. 1/2 cup red wine

9. salt & pepper to taste

Place squash and thyme in a large soup pot, and add just enough stock to cover. Simmer for 15-20 minutes.

Saute oil & onions in a saucepan for 10 minutes. Add garlic & curry powder & saute for another 5 minutes. Add wine & reduce slightly.

Add onions to squash.

Puree soup in batches in a blender, adding more stock as necessary.

Return soup to stockpot, add stock to thin as necessary & add salt & pepper to taste.