INGREDIENTS
4 1/2 cups
Butternut squash
2 cloves
Garlic
1 1/2 cups
Onion
1 cup
Chicken or vegetable stock, well-flavored
1
Salt and freshly ground black pepper
1 tbsp
Olive oil, extra-virgin
1/2 cup
Parmesan cheese
1/2 cup
Sherry, medium dry
4 1/2 cups
Water