2 lb. butternut squash
1 cup water
1 tsp. salt
1 cup chopped onion
1/2 clove garlic, minced
2 tbsp. butter
2 cups milk
2 cups light cream or half and half
1/2 cup dry sherry
salt and pepper
toasted almonds

Dice squash and simmer in water with salt until tender. Sauté onion and garlic in butter. Liquify all ingredients in food processor. Add sherry; season to taste. Heat to serve. Garnish with almonds.