Peel squash, cut into 1" cubes, and steam with 1/2 c water in a covered saucepan over medium heat, approx. 20 minutes or until completely tender.  Drain water and remove from heat, mash with a fork, season with salt & pepper, and set aside.  Sauté shallot in butter until tender but not brown.  Add wine and continue cooking until liquid is reduced by half.  Add chicken stock, cream, and squash while beating with an immersion blender.  (If you do not have an immersion blender, heat cream and stock separately, add all ingredients to a blender, and blend until very smooth.)  Season with salt & pepper. Serve topped with sauteéd wild mushrooms and chives, with a crispy cracker laid on top of the bowl.  Enjoy with Ravines Gewürztraminer.