Butternut squash

1 small butternut squash, peeled and coarsely chopped.
1 large carrot, thinly sliced.
1 stalk celery, chopped.
1 large onion, coarsely chopped.
Juice from one large orange.
1 Tbs no-salt seasoning.
1\4 cup white wine.

Steam squash for 10 minutes and set aside.
Brown onions in skillet, add carrots and celery and orange juice and sauté for 5 minutes.
Add squash and other ingredients and reduce for 5 min. Or until texture is just right.

Garnish with fresh parsley.