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In a large heavy pot melt butter and cook onion and leeks until softened but not browned. Stir in potato, carrots and squash, cook, stirring for 2-3 minutes. Pour in stock, cover and simmer for about 20 minutes or until vegetables are tender. Puree in food processor until very smooth. Return to saucepan. (Soup can be prepared ahead to this point, covered and refrigerated. Reheat before continuing with recipe.) Stir in cream to desired consistency. Stir in wine (if using) and heat until very hot but do not boil. Season with salt and pepper to taste. Garnish with chives, grated carrot or sour cream if desired.
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