butternut squash soup

2 butternut squash halved & seeded
1 qt light chicken or vegetable stock reserved warm
1/4 c minced shallots
1/4 c butter
1 cup dry white wine
salt, white pepper, cayenne & nutmeg to taste.

Procedure: Cook squash cut side down on a greased sheet pan at 350º until easily pierced with knife (about 50 min). Scoop out squash discarding skin. Melt butter in large saucepan and sweat shallots over medium heat until soft but not brown. Add wine and reduce by 50%. Add hot stock. Bring to a boil. Add squash and blend with a hand blender until soup is a consistent puree. Strain and push soup through a china cap. Garnish with fried shallot rings and fresh parsley.