Butternut Squash Soup Recipe

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 1/2 cups finely chopped onion
• 2 cloves garlic, minced
• 4 1/2 cups peeled butternut squash in 2-inch cubes (about 2 squashes)
• 4 1/2 cups water
• 1 cup well-flavored chicken or vegetable stock
• 1/2 cup medium-dry sherry
• Salt and freshly ground black pepper
• 1/2 cup freshly grated Parmesan cheese