INGREDIENTS
2 tbsp
olive oil
2 tbsp
butter
1 tbsp
sea salt
2
large onions, diced
2
butternut squash (4lbs), peeled, seeded, and cubed
1/2 cup
white wine (optional see notes)
1 tbsp
rosemary, chopped
2 cups
water
1/2 cup
heavy cream (optional see notes)
Freshly grated parmesan for serving