<a href="http://4.bp.blogspot.com/_0mNacsCO8PI/SzmEqdd3guI/AAAAAAAAAE0/U9yMFpL9ae8/s1600-h/IMGP8283.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="http://4.bp.blogspot.com/_0mNacsCO8PI/SzmEqdd3guI/AAAAAAAAAE0/U9yMFpL9ae8/s320/IMGP8283.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5420509491516375778" /></a><br />These days, it seems that I just can't stay out of my own kitchen -- something that I attribute to the fact that for the first time in 10 years, I do not have an insanely high-stress job which requires me to slave away in someone else's kitchen for 80-plus hours a week.  When I saw this squash at the market, the beauty in its gnarled ugliness was irresistable.  At first, I couldn't bring myself to hack into it, but today, it practically begged me to turn it into soup.  <br /><br />I chose a turk's turban, but you can use any winter squash of a similar size.  Sprinkling the onions with salt brings out moisture and allows them to cook without burning.  Add a couple of pears to the mix to sweeten things up.  To make the soup vegetarian, simply substitute water for the chicken stock -- although, I prefer the taste of a velvety stock.  If you do not have a fine mesh sieve, don't fret; just be sure to blend the soup long enough to remove any lumps.  <br /><br />Take advantage of the last few days of Christmas lights, warm a crusty loaf, pour a glass of hearty red wine, and enjoy.<br /><br />Serves 6<br /><br />1 winter squash (about 4 pounds)<br />3 tablespoons olive oil<br />2 yellow onions, thinly sliced<br />salt, to taste<br />1 cup white wine<br />2 pears, peeled, cored and roughly chopped<br />5 1/2 cups chicken stock<br />pinch cayenne pepper<br />pinch ground nutmeg<br />1/4 cup plain yogurt<br />1 tablespoon sherry<br />1 bunch chives, finely chopped<br /><br />1.  Set the oven at 350 degrees.  <br />2.  Roast the entire squash on a baking sheet for 1 1/2 hours or until the squash is tender throughout.<br />3.  Cut the squash in quarters.  With a spoon, remove and discard the seeds.  Scrape out and set aside the pulp.<br />4.  In a large stock pot, heat 3 tablespoons olive oil over high heat.  Add the onions to the pot and sprinkle them with salt; stir well.  Sauté for 5-10 minutes or until the onions are tender and have begun to color, stirring occasionally.<br />5.  Deglaze the pot with 1 cup white wine.  Bring the liquid to a boil, and reduce it by 2/3.  <br />6.  Add chicken stock, pear, and cooked squash.  Stir.  Bring to a boil.  Reduce to a simmer, and cook for 30 minutes.  Stir frequently to avoid burning the bottom.<br />7.  Season with cayenne, nutmeg, and sherry.  Stir in yogurt.<br />8.  Working in small batches, puree the soup in a blender or a food processor.<br />9.  Pass the soup through a fine mesh sieve.  Re-warm the soup if necessary.<br />10.  Garnish each bowl with chives.