Butternut Squash Soup

Ingredients:

1 tbsp olive oil
1 1/2 cups chopped onion
2 cloves garlic, mince
4 1/2 cups (2 squashes) peeled butternut squash,  in 2 inch cubes
4 1/2 cups water
1 cups chicken stock
1/2 cup dry sherry
salt and pepper to taste
1/2 cup grated parmesan cheese

Instructions:

Heat oil in a large 4 quart saucepan, add onions and set heat on low. Cook until softened and add the garlic, squash and water and cook. Simmer for about 40 minutes. Allow mixture to cool in a bowl for at least 15 minutes, then blend in two batches in a food processor.

Return puree to a saucepan and add the stock and sherry. Reheat and adjust seasonings of salt and pepper. Serve with parmesan cheese.

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