A perfect soup for a chilly fall or winter day. Using half stock and half water gives the soup a nice flavor without it tasting like chicken soup. You could use all water for a vegetarian version. 1 medium (about 2 pounds) butternut squash, peeled and seeded and cut into appx. 1 inch pieces. 1/4 c Madeira or dry sherry 2 cloves garlic,  minced 1 medium onion, chopped 2 TB butter 1 TB curry powder 1 tsp  ground cumin 1/8 to 1/4 tsp cayenne pepper (optional) 2 c chicken stock 2 c water 1/2 c heavy cream In a large saucepan, sauté onions and garlic in butter until softened but not browned, about 3 minutes. Add squash, curry powder, cumin, cayenne and cook another 3-5 minutes. Add Madiera and stir for about a minute. Add stock and water and simmer until squash is quite soft, about 10-15 minutes. Puree in a blender and return to pan. Add cream, S&P to taste. reheat as needed and serve.