Random Vegetable Soup

I made this on Wednesday night to use up some vegetables that were in the fridge. And because I really liked that creamy mushroom soup from this weekend. And because it's nice to have soup on cold nights. It's multi-purpose soup!

2 Tbs butter
1/2 red onion, thinly sliced
3 cloves garlic, chopped
1 roasted acorn squash, scraped out of the peel
2 mushrooms, coarsely chopped
1 red pepper, diced
1/4 cup country ham (that was the last of it... really!), fine dice
3 cups chicken stock (I had 1 cup of dark stock in the fridge, the other 2 cups are light)
1 splash (1/4 cup?) white wine
1 splash heavy cream
salt and pepper to tasted

Cook the butter in a pan large enough to hold the soup over medium-high heat until it foams. Add the onions and garlic, along with a big pinch of salt and cook, stirring occasionally for a couple of minutes, then add the mushrooms and half of the red peppers. Cook, stirring occasionally, for until the onion is translucent and the mushrooms start to brown (~5 minutes). Add the stock and squash, bring to a boil, reduce the heat to medium-low, and simmer for 5-10 minutes.
Puree the mixture (I used the hand blender), then add the wine, the remaining red pepper, and the ham. Let this simmer for about 5 minutes, then stir in the cream, adjust seasoning, and serve.