Rustic Butternut Squash Soup

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Rustic Butternut Squash Soup
2 lbs. butternut squash 1 large onion 1½ Tbs. olive oil Salt & pepper, to taste 1 tsp. fresh thyme 1/2 tsp. cinnamon 1/3 cup white wine 2 Tbs. butter 1/2 tsp. ginger, grated 1/2 tsp. curry powder 4 garlic cloves 4 cups chicken or vegetable stock 1/3 cup heavy cream Nutmeg
Preheat oven to 350°F. Peel squash, and cut into one-and-a-half-inch cubes. Cut onion into one-and-a-half-inch cubes. In a mixing bowl, combine onions and squash with olive oil, salt, pepper, thyme, and cinnamon. Place mixture in a roasting pan and cook for 35 minutes. Remove vegetables, and deglaze the pan with white wine. In a soup pot, melt butter and add vegetables, liquid from deglazing, ginger, curry powder, garlic, and stock. Simmer for 25 minutes. Season to taste with salt and pepper. Remove from heat, and purée in a blender, leaving no lumps. Add cream and a pinch of freshly grated nutmeg and blend. Top with a dollop of crème fraîche.